Pork and Chestnuts

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

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.