| 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 Aquasea221@aol.com on Aug 15, 1997
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