 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This was originally a recipe from one of those Pillsbury cookbooks that you can buy at the check out lane. I took the mushrooms out (because I am allergic to them) and replaced them with bean sprouts. Ingredients:
1 lb boneless pork, cut into bite-size pieces |
1/2 cup onion, chopped |
1 garlic clove, minced |
2 cups water |
1 teaspoon beef bouillon |
1/4 cup soy sauce (i use braggs liquid aminos) |
1 cup celery, sliced diagonally |
1 red pepper, cut in strips (or green) |
1 (8 ounce) can green beans, undrained |
1 (8 ounce) can water chestnuts, drained |
1 (14 ounce) can bean sprouts, drained |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
2. Add pork, onion, garlic.
3. Cook until pork is brown.
4. Stir in 2 cups water, bouillon, and soy sauce.
5. Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
6. Add celery, pepper, green beans, water chestnuts, and bean sprouts.
7. Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
8. Combine 1/4 cup water and cornstarch.
9. Gradually add to vegetable mixture, stirring constantly.
10. Cook and stir until thickened.
11. Serve over rice.
|
|