Recipe By : Pillsbury Casseroles, Soups & Stews
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dishes
Pork & Ham
Amount Measure Ingredient -- Preparation Method
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2 tablespoons oil
1 pound boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 clove garlic -- minced
2 cups water
1 teaspoon beef-flavor instant bouillon
1/4 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
1/4 cup water
2 tablespoons cornstarch
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.
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The only thing I did different was simmer the pork longer (45-50 minutes), I
like nice tender meat. Also I peeled the celery.
