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- user reviews (2)
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1
pound beef or pork stew meat, cut into 3/4-inch cubes
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2
tablespoons cooking oil
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2 1/2
cups water
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1
medium onion, cut into thin wedges
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1/3
cup dry sherry
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3
tablespoons soy sauce
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1 1/2
teaspoons grated fresh ginger
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1/2
teaspoon sugar
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1 1/2
cups broccoli flowerets
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1
cup thinly sliced carrots
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1
large red or green sweet pepper, cut into 3/4-inch pieces (1 cup)
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1
8 ounce can sliced water chestnuts, drained
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1/4
cup water
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3
tablespoons cornstarch
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Soy sauce (optional)
1. In a large saucepan or Dutch oven brown beef or pork, half at a time, in hot oil. Drain fat from pan. Return beef or pork to saucepan. Stir in the 2-1/2 cups water, onion, dry sherry, 3 tablespoons soy sauce, ginger, and sugar. Bring to boiling. Reduce heat and simmer, covered, for 1 to 1-1/4 hours for beef (about 30 minutes for pork) or until meat is nearly tender.
2. Stir in broccoli, carrots, red or green sweet pepper, and water chestnuts. Cover and simmer about 10 minutes more or until meat and vegetables are tender.
3. Stir together the 1/4 cup water and the cornstarch; stir into soup. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve with additional soy sauce. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 397,
- Protein (gm) 28,
- Carbohydrate (gm) 23,
- Fat, total (gm) 19,
- Cholesterol (mg) 84,
- Saturated fat (gm) 6,
- Sodium (mg) 876,
- Percent Daily Values are based on a 2,000 calorie diet
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This recipe was off a tad, i added 4 cloves thin chopped garlic, subsituted the soy-suace for terriyaki and also added 1 teaspoon white pepper, it greatly improved this dish to a 4 star quality and taste. (also using saki instead of sherry gives it a more authentic taste, even using a dry white wine)
1/18/2010 10:44:01 PM Report AbuseDid not turn out well...maybe it was because I didn't have any sherry. The broth tasted so bland that I ended up draining the liquid and eating the rest as stir fry.
1/12/2010 05:10:28 AM Report Abuse