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"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
 

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.

Servings: 4

Nutrition Facts

Nutrition (per serving): 718.94 calories, 56% calories from fat, 45.17g total fat, 161.03g cholesterol, 795.50mg sodium, 1255.70mg potassium, 30.37g carbohydrates, 3.70g fiber, 26.67g net carbs, 44.69g protein.

Percent daily values based on a 2000 calorie diet. Nutrition calculated from recipe ingredients.

Recipe Type
Main Dish, Meat
Recipe Source

Source: National Pork Board