In rondo or large sauté pan, heat oil over medium heat. Add pork; brown on all sides. Drain off excess fat. Add garlic and ginger; stir-fry for 1 minute. Add broth, soy sauce, sherry, chili sauce and brown sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 1 hour.
Add carrots and onions; simmer, covered, 30 minutes or until pork is tender. Stir in green onions. Blend cornstarch and water. Stir into stew; cook, stirring, 5 minutes or until sauce boils and thickens slightly. Serve over rice.