Pork Cantonese
1 1/2 pounds boneless pork, cut into cubes
1 tablespoon vegetable oil
1 3/4 cups water, divided
2 tablespoons soy sauce
1 tablespoon beef flavor instant bouillon
2 teaspoons cornstarch
2 cups sliced fresh mushrooms
1 (8 ounce) can water chestnuts, drained and sliced
1 (6 ounce) package frozen Chinese pea pods, thawed
Hot cooked rice
In large skillet, cook pork in oil over high heat until meat loses its red color and liquid is reduced. Add 1 1/2 cups water, soy sauce and bouillon. Cover; simmer for 30 minutes. Mix remaining water with cornstarch. Blend into meat mixture; stir until thickened. Add vegetables; cover and cook for 8 to 10 minutes, or until hot. Serve immediately with rice.
1 1/2 pounds boneless pork, cut into cubes
1 tablespoon vegetable oil
1 3/4 cups water, divided
2 tablespoons soy sauce
1 tablespoon beef flavor instant bouillon
2 teaspoons cornstarch
2 cups sliced fresh mushrooms
1 (8 ounce) can water chestnuts, drained and sliced
1 (6 ounce) package frozen Chinese pea pods, thawed
Hot cooked rice
In large skillet, cook pork in oil over high heat until meat loses its red color and liquid is reduced. Add 1 1/2 cups water, soy sauce and bouillon. Cover; simmer for 30 minutes. Mix remaining water with cornstarch. Blend into meat mixture; stir until thickened. Add vegetables; cover and cook for 8 to 10 minutes, or until hot. Serve immediately with rice.
