Sherry, soy sauce, and ginger give this chunky stew an oriental twist.
Ingredients
- 1 pound beef or pork stew meat, cut into 3/4-inch cubes
- 2 tablespoon cooking oil
- 2 1/2 cup water
- 1 medium onion, cut into thin wedges
- 1/3 cup dry sherry
- 3 tablespoon soy sauce
- 1 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
- 1 1/2 cup broccoli flowerets
- 1 cup thinly sliced carrots
- 1 large red or green sweet pepper, cut into 3/4-inch pieces (1 cup)
- 1 8-ounce can sliced water chestnuts, drained
- 1/4 cup water
- 3 tablespoon cornstarch
Preparation
- 1. In a large saucepan or Dutch oven brown beef or pork, half at a time, in hot oil. Drain fat from pan. Return beef or pork to saucepan. Stir in the 2-1/2 cups water, onion, dry sherry, 3 tablespoons soy sauce, ginger, and sugar. Bring to boiling. Reduce heat and simmer, covered, for 1 to 1-1/4 hours for beef (about 30 minutes for pork) or until meat is nearly tender.
- 2. Stir in broccoli, carrots, red or green sweet pepper, and water chestnuts. Cover and simmer about 10 minutes more or until meat and vegetables are tender.
- 3. Stir together the 1/4 cup water and the cornstarch; stir into soup. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve with additional soy sauce.
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