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Cantonese Pork

2 lb Boneless pork shoulder; cut in 1/2-inch cubes
1 tb Oil or bacon drippings
1 1/2 c Water
2 tb Soy sauce
1 pk Dry onion soup mix
2 tb Cornstarch
1/4 c Water
1 c Sliced mushrooms
1 cn (8-oz) water chestnuts; sliced
1 pk (9-oz) frozen Italian green beans

Brown pork in oil in large skillet. Combine 1-1/2 cups water, soy sauce and soup mix; stir into pork. Cover and simmer 30 minutes or until pork is tender. Blend cornstarch and 1/4 cup water until smooth. Add to meat; cook until thickened, stirring constantly. Stir in mushrooms, chestnuts and beans. Cover and cook 7 minutes. Serves 6-8.

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