Canton Pork Stew Recipe
Would you like to try a great in taste Canton Pork Stew recipe? The most important ingredient in Canton Pork Stew is Pork. A delicious Appetizer, the Canton Pork Stew completes your meal. Treat your friends to this Canton Pork Stew and let them know its taste.
Ingredients
1 pound lean pork shoulder or pork loin roast, cut into 1 inch pieces
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 tablespoon peanut or vegetable oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 can (about 14 ounces) chicken broth
1/4 cup dry sherry
1 package (about 10 ounces) frozen baby carrots, thawed
1 large green bell pepper, cut into 1 inch pieces
3 tablespoons low sodium soy sauce
1 1/2 tablespoons cornstarch
Cilantro for garnish
Directions
Sprinkle pork with ginger, cinnamon and ground red pepper; toss well.
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.
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.
