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Features for "Oriental Pork Stew"
Served as starter. Non-vegetarian dish.
Ingredients for "Oriental Pork Stew" (Click here for measurement conversion) 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, 8 oz
2 cans Mushrooms, drained
1/4 cup Water
2 Tablespoons Cornstarch
Method for "Oriental Pork Stew"
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.
Comments
Serves: 4
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