Ingredients with Measurements:
- 1 pound pork shoulder, cut into bite-sized pieces
- 1 pound Chinese artichokes, peeled and sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Peeler
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger, and cook until the onion is translucent, about 3 minutes.
4. Add the Chinese artichokes, chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes.
6. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Add the cornstarch mixture to the stew and stir to combine.
7. Simmer for an additional 10 minutes, or until the stew has thickened.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 23g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced mushrooms or diced carrots for extra vegetables.
- Use beef or chicken instead of pork.
- Add a tablespoon of chili paste for some heat.
Tips and tricks:
- Chinese artichokes can be found in Asian grocery stores or online. If you can't find them, you can substitute with Jerusalem artichokes or regular artichokes.
- To peel the Chinese artichokes, use a vegetable peeler and peel off the thin, papery skin.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Serve the stew with rice or noodles for a complete meal.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped green onions or cilantro on top.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve the stew with steamed rice or noodles.
Suggested side dishes:
Steamed bok choy or stir-fried green beans.
Troubleshooting advice:
If the stew is too thin, simmer it for a few more minutes to thicken it up. If it's too thick, add more chicken broth or water.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Chinese artichokes, also known as crosnes, are a type of root vegetable that originated in China. They have a nutty, slightly sweet flavor and a crunchy texture.
Flavor profiles:
Savory, slightly sweet, nutty.
Serving suggestions:
Serve the stew as a main dish for dinner.
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Region: Chinese