Red Cooked Pork & Vegetables

Name: Red Cooked Pork & Vegetables
Total time: 6000 s
Yield: 6 servings
Ingredients: 2 pounds boneless blade pork roast cut into 1 1/2-inch cubes; 2 tablespoons vegetable oil; 2 teaspoons fresh ginger root minced; 2/3 cup stir fry sauce Kikkoman; 2 tablespoons dry sherry; 1 teaspoon fennel seeds crushed; 3 carrots cut into 1-inch lengths; 1/2 pound fresh mushrooms quartered; 1 bunch green onions cut into 1-inch lengths, separate whites from tops; 2 teaspoons corn starch; cooked rice

Pork

11Ingredients

140Calories

100Minutes

Description

A colorful and easy dish using economical pork shoulder. Serve with rice. . .And chopsticks, if desired.

Ingredients

servings:

2 pounds boneless blade pork roast (cut into 1 1/2-inch cubes)
2 tablespoons vegetable oil
2 teaspoons fresh ginger root (minced)
2/3 cup stir fry sauce (Kikkoman)
2 tablespoons dry sherry
1 teaspoon fennel seeds (crushed)
3 carrots (cut into 1-inch lengths)
1/2 pound fresh mushrooms (quartered)
1 bunch green onions (cut into 1-inch lengths, separate whites from tops)
2 teaspoons corn starch
cooked rice

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Directions

1Heat oil in Dutch oven or large saucepan. Add pork and ginger; brown pork on all sides. Drain off fat. Add stir-fry sauce, sherry, fennel and 3/4 cup water to pan; bring to boil. Reduce heat and simmer, covered, 45 minutes stirring occasionally. Add carrots; simmer, covered, 30 minutes. Add mushrooms and white parts of green onions. Simmer, covered, 10 minutes, or until pork and vegetables are tender. Stir in green onion tops; cover and cook 3 minutes longer. Meanwhile, blend cornstarch and 2 tablespoons water. Stir into meat mixture; cook, stirring, 1 minutes, or until sauce boils and thickens slightly. Serve over rice.

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