Spicy Szechuan Pork Stew Food

SPICY SZECHWAN PORK STEW (LOW FAT & LOW CALORIE)

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.

SPICY SZECHUAN PORK STEW

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.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

SWEET PORK STEW

Steps:

• Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
• Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
• Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
• Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.

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.

HOT & SPICY PORK STEW

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.

MEDITERRANEAN PORK STEW

Steps:

• Toss pork cubes with flour, cinnamon and thyme.
• Place in 4-quart slow cooker with onions.
• In medium bowl, stir together broth, wine, honey and vinegar.
• Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender.
• Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.