Authentic Cantonese Pork Stew Recipe | Easy & Flavorful

INGREDIENTS

1‑1/2 pounds boneless 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 soy sauce 1‑1/2 tablespoons cornstarch Cilantro for garnish

PREPARATION:

1. 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.
2. 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.
3. 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.

This recipe appears in: Chinese