Dragon Lady Stew

Name: Dragon Lady Stew
Ingredients: 2 tablespoons olive oil; 1 pound boneless country-style pork ribs, cubed; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 2 bay leaves; 1 tablespoon white wine; 1-1/2 teaspoons salt; 1 teaspoon Chinese five-spice powder; 1/4 to 1/2 teaspoon cayenne pepper; 1/4 teaspoon pepper; Dash ground allspice or cinnamon; 4-1/2 cups water, divided; 4 small red potatoes, cubed; 1 medium tart apple, peeled and sliced; 2 tablespoons cornstarch; Cooked wild rice; Chopped fresh parsley, optional

19 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1 pound boneless country-style pork ribs, cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon white wine
1-1/2 teaspoons salt
1 teaspoon Chinese five-spice powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
Dash ground allspice or cinnamon
4-1/2 cups water, divided
4 small red potatoes, cubed
1 medium tart apple, peeled and sliced
2 tablespoons cornstarch
Cooked wild rice
Chopped fresh parsley, optional

Directions

1

In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1-1/2 hours.
2

Add potatoes and apple. Cook until tender, 15-20 minutes. Mix cornstarch and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves. Serve over wild rice and, if desired, top with parsley.