Spicy Szechwan Pork Stew (Low Fat & Low Calorie) - cooking recipe

Ingredients

6 green onions, cut into 1-inch pieces with green and white parts separated
2 lbs pork loin, trimmed of fat and cut into 1-inch cubes
6 garlic cloves, minced
1/2 tablespoon canola oil
2 1/2 cups water
1/3 cup soy sauce
1/3 cup dry sherry
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1/2 teaspoon five-spice powder
6 medium carrots, cut into thin bite-sized strips
1/4 cup cold water
3 tablespoons flour

Preparation

In a 4-quart Dutch oven, brown meat and garlic in oil.
Drain and add the white onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
Bring to a boil, cover, and reduce heat to simmer.
Simmer 30 minutes, add carrots and return to a boil.
Reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
Skim off fat.
In a small bowl, stir together 1/4 cup cold water and flour.
Stir into the meat mixture and add green onion parts.
Cook and stir til thickened and bubbly.
Cook at stir 1 minute more.
Serve over rice or noodles.