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.
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, .