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

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