Orange-Ginger Pork Stew With Carrots And Potatoes

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Washington Post


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5 to 6 tablespoons ( ) mild olive or vegetable oil

4 pounds boneless country-style pork chops, cut into 3/4- to 1-inch cubes

16 scallions, tough green tops removed, sliced thinly crosswise, 1/4 cup reserved for garnish

1 3-inch piece ginger root, finely grated or minced

2 tablespoons toasted sesame oil

1/2 teaspoon five-spice powder

1/4 cup light or low-sodium soy sauce

4 cups low-sodium chicken stock

2 oranges

1/2 cup water, plus more as needed

1 pound ( ) carrots, cut into 1/2-inch thick rounds

1 1/2 pounds ( ) baking potatoes, peeled and cut into 3/4- to 1-inch cubes

1/4 cup cornstarch

1/2 cup sherry, vermouth, low-sodium chicken broth or water

2 tablespoons toasted sesame seeds*

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