Penn Herb Wellness Guide
Red Cooked Pork & Vegetables
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
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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.