Spicy Szechuan Pork Stew

Warms you up on a cold winter's night. From the local paper.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  lbs boneless pork shoulder, such as boston butt
•  all-purpose flour
• 2  tablespoons  vegetable oil
• 1⁄4 cup soy sauce
• 3  tablespoons dry sherry
• 2  garlic cloves, pressed
• 1  teaspoon  fresh gingerroot, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon fennel seed, crushed
• 6 -8  green onions, cut into l inch pieces, keeping white part and green tops separate
• 2  large carrots, cut into chunks

Directions

1. Cut pork into l inch cubes and coat with about 3 Tbsp flour.
2. Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
3. Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
4. Cover pan and bring to boil.
5. Reduce heat and simmer 30 minutes.
6. Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
7. Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
8. Set aside.
9. Stir green onion tops into pork mixture and simmer 1 minute.
10. Add flour-water mixture and bring to boil.
11. Cook and stir until mixture is slightly thichened.
12. Serve over rice or noodles.