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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 413.0
  • Total Fat: 23.0 g
  • Cholesterol: 79.9 mg
  • Sodium: 1,106.2 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.1 g

View full nutritional breakdown of Slow Cooker Chinese Pork and Vegetable Stew calories by ingredient
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Slow Cooker Chinese Pork and Vegetable Stew

Submitted by: MOUNTROYALMOM

Introduction

Comforting, tasty and little to no work. Spiced with cinnamon, anise and chile, filled with carrots and turnips. Comforting, tasty and little to no work. Spiced with cinnamon, anise and chile, filled with carrots and turnips.
Number of Servings: 6

Ingredients

    2 cups carrots cut into 2 inch pieces
    2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
    2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
    1 bunch scallions, sliced, white and green parts separated
    1 14-ounce can reduced-sodium chicken broth
    1/2 cup water
    1/4 cup reduced-sodium tamari soy sauce
    3 tablespoons medium or dry sherry, (see Ingredient Note)
    4 teaspoons brown sugar
    2 tablespoons minced fresh ginger
    1 tablespoon rice vinegar
    2-4 teaspoons Chinese chile-garlic sauce
    4 cloves garlic, minced
    1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed
    1 cinnamon stick
    4 teaspoons cornstarch mixed with 2 tablespoons water
    2 tablespoons toasted sesame seeds for garnish

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Directions

Preparation

Line the bottom and sides of crock pot with turnips and carrots. Add pork and whites of scallions.
In a medium sized sauce pan over medium-high heat, bring to a simmer broth thru chile-garlic sauce.
Pour broth over pork, push anise and cinnamon stick into the meat. Cover and cook until pork and vegetables are soft, but not mushy. Cooking times will vary with slow cookers, generally allow 3 to 31/2 hours on high temperature or 6 hours on low.
Remove Star Anise pod and Cinnamon stick. Skim fat off surface. Combine cornstarch and cold water and stir into the stew, cook on high heat 10 to 15 minutes or until thickened.

Garnish with scallion greens and toasted sesame seeds.

Serving Size: makes 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOUNTROYALMOM.






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