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Red Cooked Pork & Vegetables
Description

red_cooked_pork_and_vegetables_recipe

A colorful and easy dish using economical pork shoulder. Serve with rice and chopsticks if desired.
Ingredients
At a glance
Type of Recipe
Dinner Recipes
Main Ingredient
Pork
  • 2 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger root, minced
  • 2/3 cup Kikkoman stir-fry sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon fennel seed, 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 cornstarch
  • Hot cooked rice
Methods/steps
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.