| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cantonese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork shoulder; cut in 1/2-inch cubes |
| 1 |
tb |
Oil or bacon drippings |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 1 |
pk |
Dry onion soup mix |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 1 |
c |
Sliced mushrooms |
| 1 |
cn |
(8-oz) water chestnuts; sliced |
| 1 |
pk |
(9-oz) frozen Italian green beans |
INSTRUCTIONS
Brown pork in oil in large skillet. Combine 1-1/2 cups water, soy sauce and
soup mix; stir into pork. Cover and simmer 30 minutes or until pork is
tender. Blend cornstarch and 1/4 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,
http://www.erols.com/hosey.
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