red cooked pork and vegetables
a colorful and easy dish using economical pork shoulder . serve with rice . . .and chopsticks, if desired.
boneless blade pork roast, vegetable oil, fresh ginger root, stir fry sauce, dry sherry, fennel seeds, carrots, fresh mushrooms, green onions, corn starch, cooked rice
- 2.0 pound boneless blade pork roast
 - 2.0 tablespoon vegetable oil
 - 2.0 teaspoon fresh ginger root
 - 0.7 cup stir fry sauce
 - 2.0 tablespoon dry sherry
 - 1.0 teaspoon fennel seeds
 - 3.0 carrots
 - 0.5 pound fresh mushrooms
 - 1.0 bunch green onions
 - 2.0 teaspoon corn starch
 - cooked rice

- heat oil in dutch oven or large saucepan.
 - add pork and ginger brown pork on all sides.
 - drain off fat.
 - add stir fry sauce, sherry, fennel and 3/4 cup water to pan bring to boil.
 - reduce heat and simmer, covered, 45 minutes stirring occasionally.
 - add carrots simmer, covered, 30 minutes.
 - add mushrooms and white parts of green onions.
 - simmer, covered, 10 minutes, or until pork and vegetables are tender.
 - stir in green onion tops cover and cook 3 minutes longer.
 - meanwhile, blend cornstarch and 2 tablespoons water.
 - stir into meat mixture cook, stirring, 1 minutes, or until sauce boils and thickens slightly.
 - serve over rice.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 pound boneless blade pork roast
- 2.0 tablespoon vegetable oil
- 2.0 teaspoon fresh ginger root
- 0.7 cup stir fry sauce
- 2.0 tablespoon dry sherry
- 1.0 teaspoon fennel seeds
- 3.0 carrots
- 0.5 pound fresh mushrooms
- 1.0 bunch green onions
- 2.0 teaspoon corn starch
- cooked rice

 ### Assistant: The ingredients you'll need are:
- 2.0 pound boneless blade pork roast
- 2.0 tablespoon vegetable oil
- 2.0 teaspoon fresh ginger root
- 0.7 cup stir fry sauce
- 2.0 tablespoon dry sherry
- 1.0 teaspoon fennel seeds
- 3.0 carrots
- 0.5 pound fresh mushrooms
- 1.0 bunch green onions
- 2.0 teaspoon corn starch
- cooked rice


You can follows these steps to make the recipe:
- heat oil in dutch oven or large saucepan.
- add pork and ginger brown pork on all sides.
- drain off fat.
- add stir fry sauce, sherry, fennel and 3/4 cup water to pan bring to boil.
- reduce heat and simmer, covered, 45 minutes stirring occasionally.
- add carrots simmer, covered, 30 minutes.
- add mushrooms and white parts of green onions.
- simmer, covered, 10 minutes, or until pork and vegetables are tender.
- stir in green onion tops cover and cook 3 minutes longer.
- meanwhile, blend cornstarch and 2 tablespoons water.
- stir into meat mixture cook, stirring, 1 minutes, or until sauce boils and thickens slightly.
- serve over rice.
- .

