 | "Red Cooked" Pork & Vegetables
2 lb boneless pork shoulder
(Boston butt), cut into 1 1/2-inch
cubes
2 Tbs vegetable oil
2 tsp minced ginger root
2/3 cup Kikkoman stir-fry sauce
2 Tbs dry sherry
1 tsp fennel seed, crushed
| 3 carrots, cut into 1-inch lengths
1/2 lb fresh mushrooms, quartered
1 bunch green onions, cut into
1-inch lengths, separate whites
from tops
2 tsp cornstarch
Hot cooked rice
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Directions
1 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.
2 Add carrots; simmer, covered, 30 minutes.
3 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.
4 Meanwhile, blend cornstarch and 2 tablespoons water.
Stir into meat mixture; cook, stirring, 1 minutes, or until sauce
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