Canton pork stew

Name: Canton pork stew
Cuisine: American
Ingredients: 11/2 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,coarsest 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 bell pepper,cut into 1-inch pieces; 3 tablespoons soy sauce; 11/2 tablespoons cornstarch; Cilantro (optional)

Richard Scott Cunningham @cook_6161171

Canton pork stew

Richard Scott Cunningham @cook_6161171

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Ingredients

11/2 poundsboneless lean pork shoulder or pork loin roast,cut into 1-inch pieces
1 teaspoonground ginger
1/4 teaspoonground cinnamon
1/4 teaspoonground red pepper
1 tablespoonpeanut or vegetable,oil
1large onion,coarsest chopped
3 clovesgarlic,minced
1 can(about 14 ounces) chicken broth
1/4 cupdry sherry
1 package(about 10 ounces) frozen baby carrots,thawed
1large bell pepper,cut into 1-inch pieces
3 tablespoonssoy sauce
11/2 tablespoonscornstarch
Cilantro (optional)

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Steps

1

Sprinkle pork with gin,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 raptor 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,if desired.