Red Cooked Pork & Vegetables
- 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
- Heat 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.
boneless blade pork, vegetable oil, fresh ginger root, sherry, fennel seeds crushed, carrots, mushrooms, green onions, corn starch, rice
Taken from www.yummly.com/recipe/Red-Cooked-Pork-_-Vegetables-2248801 (may not work)