Spicy Sichuan Pork Stew
|Boneless pork shoulder||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Water||1 3⁄4 Cup (28 tbs), divided|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
|Minced fresh ginger root||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Fennel seed||1⁄4 Teaspoon, crushed|
|Green onions and tops||8 , cut into 1-inch lengths, separating whites from tops|
|Carrots||2 Large, cut in to chunks|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Cut pork into 1-inch cubes.
Coat in flour; reserve 2 tablespoons remaining flour.
Heat oil in Dutch oven or large pan over medium-high heat; brown pork on all sides in hot oil.
Add 11/2 cups water, soy sauce, sherry, garlic, ginger, red pepper, fennel and white parts of green onions.
Cover pan; bring to boil.
Reduce heat and simmer 30 minutes.
Add carrots; simmer, covered, 30 minutes longer, or until pork and carrots are tender.
Meanwhile, combine reserved flour and remaining 1/4 cup water; set aside.
Stir green onion tops into pork mixture; simmer 1 minute.
Add flour mixture; bring to boil.
Cook and stir until mixture is slightly thickened.