Asian Pork and Mushroom Stew

 

STEW

1 (1-oz.) pkg. sliced dried shiitake mushrooms

1 1/2 cups boiling water

2 tablespoons canola oil, divided

1 (3-lb.) boneless pork shoulder roast (also known as Boston butt roast), cut into 1 1/2-inch pieces

1 large onion, cut into 1-inch wedges

2 medium carrots, sliced (1 inch)

1 (3.5-oz.) pkg. fresh shiitake mushrooms, stems removed and discarded, caps halved

3 large garlic cloves, minced

2 teaspoons minced fresh ginger

1/3 cup dry sherry or additional lower-sodium chicken broth

1 cup lower-sodium chicken broth

3 heads baby bok choy, divided

2 cups sliced mini bell peppers in assorted colors (1/2 inch) or sliced red or green bell peppers

1 (8-oz.) pkg. crimini mushrooms, halved

 

SAUCE

1/3 cup hoisin sauce

3 tablespoons plum sauce

3 tablespoons soy sauce

2 tablespoons dark sesame oil

1 tablespoon red wine vinegar

1 teaspoon Asian chili-garlic sauce

 

1 Heat oven to 325ºF. Soak dried mushrooms in boiling water in medium bowl 20 minutes or until soft. Remove mushrooms. Strain soaking liquid through coffee filter or fine strainer to remove any sediment. Reserve liquid (about 1 cup).

 

2 Meanwhile, combine all sauce ingredients in small bowl.

 

3 Heat Dutch oven over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook pork, in batches, 3 to 4 minutes or until golden brown on all sides, adjusting heat as necessary. Remove pork.

 

4 Add remaining 1 tablespoon oil to Dutch oven. Cook onion over medium heat 1 to 2 minutes or until it starts to soften, stirring occasionally. Add carrots and fresh shiitake mushrooms; cook and stir 1 minute. Add garlic and ginger; cook and stir 1 minute or until fragrant. Remove vegetables. 

 

5 Add sherry to Dutch oven; bring to a boil over medium-high heat. Stir in reserved mushroom soaking liquid, sauce and chicken broth. Gently stir in pork and any accumulated juices, vegetables and rehydrated dried shiitake mushrooms. Bring to a boil; cover.

 

6 Bake 1 hour 15 minutes or until pork is almost tender. 

 

7 Meanwhile, separate bok choy leaves from stalks. Slice stalks into 1/2-inch pieces; thinly slice leaves. Stir bok choy stalks, bell peppers and crimini mushrooms into Dutch oven. Bake an additional 15 minutes or until pork and vegetables are tender. Stir in bok choy leaves. Remove meat and vegetables.

 

8 Bring sauce in Dutch oven to a boil over high heat; boil 3 to 5 minutes or until slightly thickened. Gently stir in pork and vegetables.

 

 

PER SERVING: 665 calories, 37 g total fat (10.5 g saturated fat), 53 g protein, 28 g carbohydrate, 145 mg cholesterol, 965 mg sodium, 3.5 g fiber