Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Salad oil |
| 1 teaspoon | Black pepper |
| ¼ cup | Chopped onion |
| 1½ pounds | Stew meat |
| 1 \N | Clove garlic |
| 1 teaspoon | Salt |
| 1 cup | Meat broth |
| 2 tablespoons | Cornstarch |
| 2 teaspoons | Soy sauce |
| ¼ cup | Water |
| 1 pack | English peas |
| 1 \N | Jar diced pimento, drained |
Heat salad oil and pepper in large skillet. Add meat to skillet and brown on all sides, occasionally stirring. Add garlic, salt and meat broth, cover and cook abt. 1½ hrs. or until meat is tender.
Blend together cornstarch, soy sauce and water, add mixture to skillet, blend well. Add peas and pimento. Cook until thichened.
Serve over fluffy rice.