Spicy Szechwan Pork Stew (Low Fat & Low Calorie)

• 6 green onions, cut into 1-inch pieces with green and white parts separated
• 2 lbs pork loin, trimmed of fat and cut into 1-inch cubes
• 6 garlic cloves, minced
• 1/2 tablespoon canola oil
• 2 1/2 cups water
• 1/3 cup soy sauce
• 1/3 cup dry sherry
• 1 1/2 teaspoons grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon five-spice powder
• 6 medium carrots, cut into thin bite-sized strips
• 1/4 cup cold water
• 3 tablespoons flour

1. In a 4-quart Dutch oven, brown meat and garlic in oil.
2. Drain and add the white onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
3. Bring to a boil, cover, and reduce heat to simmer.
4. Simmer 30 minutes, add carrots and return to a boil.
5. Reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
6. Skim off fat.
7. In a small bowl, stir together 1/4 cup cold water and flour.
8. Stir into the meat mixture and add green onion parts.
9. Cook and stir til thickened and bubbly.
10. Cook at stir 1 minute more.
11. Serve over rice or noodles.

green onions, pork loin, garlic, canola oil, water, soy sauce, sherry, ginger, red pepper, fennel, fivespice powder, carrots, cold water, flour

Taken from www.food.com/recipe/spicy-szechwan-pork-stew-low-fat-low-calorie-159739 (may not work)