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Oriental Pork Stew

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

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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