SPICY SZECHUAN PORK STEW
Make and share this Spicy Szechuan Pork Stew recipe from Food.com.
Provided by ckambic
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into l inch cubes and coat with about 3 Tbsp flour.
- Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
- Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
- Cover pan and bring to boil.
- Reduce heat and simmer 30 minutes.
- Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
- Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
- Set aside.
- Stir green onion tops into pork mixture and simmer 1 minute.
- Add flour-water mixture and bring to boil.
- Cook and stir until mixture is slightly thichened.
- Serve over rice or noodles.
Nutrition Facts : Calories 717.2, Fat 52.8, SaturatedFat 16.8, Cholesterol 161.2, Sodium 1191.6, Carbohydrate 8.3, Fiber 1.9, Sugar 3, Protein 40.7
HOT & SPICY PORK STEW
Adapted from Barbara Kafka's "Soup: A Way of Life". This is for spicy food lovers! Had this simmering on the stove while the snow came down outside. Nice blend of spices. The pasta was my addition to this recipe.
Provided by KeyWee
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot, heat oil and brown pork on all sides.
- Remove meat& set aside.
- Stir in onion, garlic, herbs& spices.
- Lower heat& cook for 2 minutes.
- Return meat to pot.
- Stir in tomatoes& stock, and bring to a boil.
- Reduce heat& simmer, covered, for 2-1/2 hours.
- Turn meat every 30 minutes.
- Remove meat from pot& allow to cool.
- Skim fat from top of stew.
- Slice meat across grain into thin slices (or shred).
- Return meat to pot, add beans, cooked pasta,& salt to taste.
- Heat through.
- Serve with sour cream, if desired.
SPICY PORK STEW
This delicious stew recipe is courtesy of Margot Olshan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
Steps:
- Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
- Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
- Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
- Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.
SPICY SZECHWAN PORK STEW
Steps:
- Soak mushooms in warm water until rehydrated, save soaking water, diced mushrooms and set aside. Add water to soaking water to make 3 cups, set aside. Cut green onion into 1" pieces, separating the white from the green pieces.. Heat oil in a 4 qt dutch oven. Brown garlic and pork in two batches. Return all meat to pot, add diced mushrooms and white part of onions, stir to brown slightly. Add reserved soaking liquid,soy sauce, sherry, spices, simmer covered for 30 minutes. Add carrots and simmer another 25 minutes, or until tender. Add water chestnuts and green part of onions, cook another minute or two. Make a slurry of cornstarch and water, add to simmering stew to thicken. Serve over hot rice or pan fried noodles.
SPICY SZECHWAN PORK STEW (LOW FAT & LOW CALORIE)
Make and share this Spicy Szechwan Pork Stew (Low Fat & Low Calorie) recipe from Food.com.
Provided by wife2abadge
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 4-quart Dutch oven, brown meat and garlic in oil.
- Drain and add the white onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
- Bring to a boil, cover, and reduce heat to simmer.
- Simmer 30 minutes, add carrots and return to a boil.
- Reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
- Skim off fat.
- In a small bowl, stir together 1/4 cup cold water and flour.
- Stir into the meat mixture and add green onion parts.
- Cook and stir til thickened and bubbly.
- Cook at stir 1 minute more.
- Serve over rice or noodles.
Nutrition Facts : Calories 438.6, Fat 22.6, SaturatedFat 7.5, Cholesterol 90.7, Sodium 1000.7, Carbohydrate 12.8, Fiber 2.2, Sugar 3.6, Protein 33.2
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