Cantonese pork
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.
MRS B.P. JACKSON (GEORGIA ETTA) HOLLY GROVE, AR
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, .