Pork and Chestnuts

Pork and Chestnuts Recipe
Becky Luigart-Stayner; Jan Gautro
This may seem like a lot of ginger, but its flavor mellows as it cooks. Look for a large piece of fresh ginger that has taut skin--wrinkles are a sign of age.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 19 %
Fat 6.4 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 30.2 g
Carbohydrate 29.3 g
Fiber 0.8 g
Cholesterol 62 mg
Iron 1.8 mg
Sodium 960 mg
Calcium 42 mg

Ingredients

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 (10-ounce) can cooked shelled chestnuts, halved
1 cup fat-free, less-sodium chicken broth
1 cup water
3/4 cup sliced green onions
1/2 cup low-sodium soy sauce
1/3 cup dry sherry
1/4 cup chopped peeled fresh ginger
1 tablespoon sugar
4 cinnamon sticks
2 pods star anise
1 tablespoon water
4 teaspoons cornstarch
8 ounces udon noodles (thick Japanese noodles)
Sliced green onions (optional)

Preparation

Combine pork loin, chestnuts, and the next 9 ingredients (chestnuts through star anise) in a large Dutch oven over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes or until meat is tender, stirring occasionally. Discard cinnamon and star anise.

Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well, and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.

Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles into each of 6 bowls; top with 3/4 cup pork mixture. Garnish each serving with sliced green onions, if desired.

Note:

Bruce Weinstein and Mark Scarbrough,

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note