Pork And Chestnuts

• 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
• 1 (10-ounce) can cooked shelled chestnuts, halved
• 1 cup fat-free, less-sodium chicken broth
• 1 cup water
• 3/4 cup sliced green onions
• 1/2 cup low-sodium soy sauce
• 1/3 cup dry sherry
• 1/4 cup chopped peeled fresh ginger
• 1 tablespoon sugar
• 4 cinnamon sticks
• 2 pods star anise
• 1 tablespoon water
• 4 teaspoons cornstarch
• 8 ounces udon noodles (thick Japanese noodles)
• Sliced green onions (optional)

1. Combine pork loin, chestnuts, and the next 9 ingredients (chestnuts through star anise) in a large Dutch oven over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes or until meat is tender, stirring occasionally. Discard cinnamon and star anise.
2. Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well, and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.
3. Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles into each of 6 bowls; top with 3/4 cup pork mixture. Garnish each serving with sliced green onions, if desired.

pork loin, chestnuts, chicken broth, water, green onions, soy sauce, sherry, fresh ginger, sugar, cinnamon sticks, anise, water, cornstarch, udon noodles, green onions

Taken from www.myrecipes.com/recipe/pork-chestnuts (may not work)