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Description
A colorful and easy dish using economical pork shoulder. Serve with rice. . .And chopsticks, if desired.
Ingredients
US|METRIC
6 SERVINGS
- 2 lb. boneless blade pork roast (cut into 1 1/2-inch cubes)
- 2 Tbsp. vegetable oil
- 2 tsp. fresh ginger root (minced)
- 2/3 cup stir fry sauce (Kikkoman)
- 2 Tbsp. dry sherry
- 1 tsp. fennel seeds (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. corn starch
- cooked rice
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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.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol0mg0% |
Sodium520mg22% |
Potassium290mg8% |
Protein3g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars10g |
Vitamin A100% |
Vitamin C8% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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