Oriental pork stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | pounds | Boneless pork; cut into 1-inch cubes |
| ½ | cup | Chopped onion |
| 1 | Clove garlic; minced | |
| 2 | cups | Water |
| 1 | teaspoon | Beef-flavor instant bouillon |
| ¼ | cup | Soy sauce |
| 1 | cup | Diagonally sliced celery |
| 1 | Red or green bell pepper; cut in strips | |
| 1 | cup | Frozen green beans |
| 1 | can | Sliced water chestnuts; drained, 8oz |
| 2 | cans | Mushrooms; drained |
| ¼ | cup | Water |
| 2 | tablespoons | Cornstarch |
Directions
Heat oil in Dutch oven or large saucepan over medium-high heat until hot.
Add pork, onion and garlic; cook until pork is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30 minutes.
Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
Combine ¼ cup water and cornstarch. Gradually add to vegetable mixture, stirring constantly.Cook and stir until thickened. Serve over rice.
Recipe by: Pillsbury Casseroles, Soups & Stews Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@... on Aug 15, 1997