Canton Pork Stew
|Lean pork shoulder/Pork loin roast||1 Pound, cut into 1 inch pieces|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Onion||1 Large, coarsely chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned chicken broth||14 Ounce (1 Can)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Frozen baby carrots||10 Ounce, thawed (1 Package)|
|Green bell pepper||1 Large, cut into 1 inch pieces|
|Low sodium soy sauce||3 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Cilantro||1 Tablespoon (For Garnish)|
Sprinkle pork with ginger, cinnamon and ground red pepper; toss well.
Heat large saucepan or Dutch oven over medium-high heat.
Add oil; heat until hot.
Add pork to saucepan; brown on all sides.
Add onion and garlic; cook 2 minutes, stirring frequently.
Add broth and sherry.
Bring to a boil over high heat.
Reduce heat to medium-low.
Cover and simmer 40 minutes.
Stir in carrots and green pepper; cover and simmer 10 minutes or until pork is fork tender.
Blend soy sauce into cornstarch in cup until smooth.
Stir into stew.
Cook and stir 1 minute or until stew boils and thickens.
Ladle into soup bowls.
Garnish with cilantro.