Recipe info Category: Main Dishes/Pork Recipe: "Red Cooked" Pork & Vegetables Rating: 0.00 Contributor: n/a

"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

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