Spicy Szechwan Pork Stew Low Fat Low Calorie Recipes

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.

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.

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.

Steps:

• Combine stem lettuce and pinch of salt in another bowl.
• Combine water and cornstarch in a small bowl; stir into a smooth paste.
• Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
• Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
• Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.