HealthNotes

Red Cooked Pork & Vegetables

• From: National Pork Board

Ingredients

• 2 lbs boneless pork shoulder (Boston butt), cut into 1 1/2-inch cubes

• 2 Tbs vegetable oil

• 2 tsp ginger root, minced

• 2/3 cup 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

Looking for ways to save money? Here's a colorful, fresh, and easy dish using economical pork shoulder.

Directions

• Heat oil in Dutch oven or large saucepan. Add pork and ginger; brown pork on all sides. Drain off fat. 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. Serve over rice.