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.
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)
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Complete waste of very expensive ingredients. Cooking a lovely pork loin for 1 hour & 20 minutes turned it into dry tasteless leather, the chestnuts completely dissolved, and the resulting sauce was horrid. Who thinks up this stuff?????
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!