Cantonese pork

Yield: 6 Servings

Measure Ingredient
2 pounds Boneless pork shoulder; cut in 1/2-inch cubes
1 tablespoon Oil or bacon drippings
1½ cup Water
2 tablespoons Soy sauce
1 pack Dry onion soup mix
2 tablespoons Cornstarch
¼ cup Water
1 cup Sliced mushrooms
1 can (8-oz) water chestnuts; sliced
1 pack (9-oz) frozen Italian green beans

Brown pork in oil in large skillet. Combine 1-½ cups water, soy sauce and soup mix; stir into pork. Cover and simmer 30 minutes or until pork is tender. Blend cornstarch and ¼ cup water until smooth. Add to meat; cook until thickened, stirring constantly. Stir in mushrooms, chestnuts and beans. Cover and cook 7 minutes. Serves 6-8.


From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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