ORIENTAL PORK STEW

Oriental Pork Stew image

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.

Provided by LARavenscroft

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
Add pork, onion, 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 (or longer for more tender meat).
Add celery, pepper, green beans, water chestnuts, and bean sprouts.
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.

Nutrition Facts : Calories 395.8, Fat 17.5, SaturatedFat 6.1, Cholesterol 76, Sodium 1115, Carbohydrate 32.7, Fiber 6.6, Sugar 11.5, Protein 29

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