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Pork and Chestnuts

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.