| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Main dishes, Pork & ham | 4 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 1 | lb | Boneless pork; cut into 1-inch cubes |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 2 | c | Water |
| 1 | ts | Beef-flavor instant bouillon |
| 1/4 | c | Soy sauce |
| 1 | c | Diagonally sliced celery |
| 1 | Red or green bell pepper; cut in strips | |
| 1 | c | Frozen green beans |
| 1 | cn | Sliced water chestnuts; drained, 8oz |
| 2 | cn | Mushrooms; drained |
| 1/4 | c | Water |
| 2 | tb | Cornstarch |
INSTRUCTIONS
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 1/4 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 [email protected] on Aug 15, 1997
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