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Spicy Sichuan Pork Stew

Holidaycooking's picture
Spicy sichuan pork stew is a oriental meat stew prepared with vegetables. Cooked in a base of water with soy sauce to taste, the sichuan pork stew is spiced with garlic, ginger root along with red pepper and fennel seeds to taste. Laced with sherry, the sichuan pork stew has green onions and carrots in it. simmered to a finish, this pork stew may be served with rice or noodles.
  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.

Recipe Summary

Main Dish

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Spicy Sichuan Pork Stew Recipe