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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Dorothy Bateman of Carver, Massachusetts says she falls back on this tasty stir-fry often when time's short. It's wonderful with a combination of white and brown rice and nice crusty rolls. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
2 pounds pork chop suey meat or cubed pork tenderloin |
3 tablespoons vegetable oil |
1 large onion, sliced |
1 medium green pepper, sliced |
2 celery ribs, sliced |
1 cup water |
1/4 cup chicken broth |
1 tablespoon lemon juice |
1 teaspoon sugar |
1 teaspoon ground ginger |
1 garlic clove, minced |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1 tablespoon cornstarch |
1 tablespoon cold water |
1 jar (4 ounces) diced pimientos, drained |
hot cooked rice, optional |
Directions:
1. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired. Yield: 6 servings.
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