Oriental Pork Stew
Yield
4 servingsPrep
10 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pound |
pork
boneless, cut into 1-inch cubes |
|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
beef stock
instant |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | cup |
celery
diagonally sliced |
|
| 1 | each |
green bell peppers
or red, cut in strips |
|
| 1 | cup |
green beans
frozen |
|
| 1 | can |
water chestnuts
drained, 8oz |
*
|
| 2 | cans |
mushrooms
drained |
*
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
pork
boneless, cut into 1-inch cubes |
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 473 | ml |
water
|
|
| 5 | ml |
beef stock
instant |
|
| 59 | ml |
soy sauce, tamari
|
|
| 237 | ml |
celery
diagonally sliced |
|
| 1 | each |
green bell peppers
or red, cut in strips |
|
| 237 | ml |
green beans
frozen |
|
| 1 | can |
water chestnuts
drained, 8oz |
*
|
| 2 | cans |
mushrooms
drained |
*
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
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 to 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.
