Name: "Red Cooked" Pork & Vegetables
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients: 2 lb boneless pork shoulder (cut into 1 1/2-inch cubes); 2 tbsp vegetable oil; 2 tsp minced ginger root; 2/3 cup Kikkoman stir-fry sauce; 2 tbsp dry Sherry; 1 tsp fennel seed (crushed); 3 large carrots (cut into 1-inch lengths); 1/2 lb mushrooms (quartered); 1 bunch green onions (sliced); 2 tsp cornstarch; Hot cooked rice (enough for 4 people)

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"Red Cooked" Pork & Vegetables

A simple but very tasty recipe that when served on a bed of rice is divine.

4.81 from 47 votes

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Course: Main Dish

Cuisine: American

Keyword: Pork, Vegetables

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Servings: people

Calories: 609kcal

Ingredients

2 lb boneless pork shoulder cut into 1 1/2-inch cubes
2 tbsp vegetable oil
2 tsp minced ginger root
2/3 cup Kikkoman stir-fry sauce
2 tbsp dry Sherry
1 tsp fennel seed crushed
3 large carrots cut into 1-inch lengths
1/2 lb mushrooms quartered
1 bunch green onions sliced
2 tsp cornstarch
Hot cooked rice enough for 4 people

Instructions

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.