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Canton Pork Stew Recipe
|Lean pork shoulder/Pork loin roast||1 Pound, cut into 1 inch pieces|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Onion||1 Large, coarsely chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned chicken broth||14 Ounce (1 Can)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Frozen baby carrots||10 Ounce, thawed (1 Package)|
|Green bell pepper||1 Large, cut into 1 inch pieces|
|Low sodium soy sauce||3 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Cilantro||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1320 Calories from Fat 460
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 14.9 g74.5%
Trans Fat 0 g
Cholesterol 303.9 mg
Sodium 2042.9 mg85.1%
Total Carbohydrates 103 g34.4%
Dietary Fiber 19.2 g77%
Sugars 32.1 g
Protein 105 g210.8%
Vitamin A 823.8% Vitamin C 314.6%
Calcium 31.9% Iron 64.7%
*Based on a 2000 Calorie diet
Heat large saucepan or Dutch oven over medium-high heat.
Add oil; heat until hot.
Add pork to saucepan; brown on all sides.
Add onion and garlic; cook 2 minutes, stirring frequently.
Add broth and sherry.
Bring to a boil over high heat.
Reduce heat to medium-low.
Cover and simmer 40 minutes.
Stir in carrots and green pepper; cover and simmer 10 minutes or until pork is fork tender.
Blend soy sauce into cornstarch in cup until smooth.
Stir into stew.
Cook and stir 1 minute or until stew boils and thickens.
Ladle into soup bowls.
Garnish with cilantro.