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# Bring to a boil. Cover and simmer 10 minutes, or until meat is tender. |
# Bring to a boil. Cover and simmer 10 minutes, or until meat is tender. |
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# Add [[Mushroom|mushrooms]], [[Squash]] and [[cornstarch]] blended with [[water]]. Cook, stirring, until sauce is clear and thickened. |
# Add [[Mushroom|mushrooms]], [[Squash]] and [[cornstarch]] blended with [[water]]. Cook, stirring, until sauce is clear and thickened. |
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| − | # Add [[tomato |
+ | # Add [[tomato]]es and [[onion]]s. Cover and simmer until heated through. |
# Add [[salt]] to taste. Serve over fluffy [[rice]]. Garnish with the chili leaves, if desired. |
# Add [[salt]] to taste. Serve over fluffy [[rice]]. Garnish with the chili leaves, if desired. |
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[[Category:American Meat Dishes]] |
[[Category:American Meat Dishes]] |
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[[Category:Beef stock and broth Recipes]] |
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[[Category:Onion Recipes]] |
[[Category:Onion Recipes]] |
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[[Category:Garlic Recipes]] |
[[Category:Garlic Recipes]] |
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[[Category:Main Dish Recipes]] |
[[Category:Main Dish Recipes]] |
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[[Category:American Recipes]] |
[[Category:American Recipes]] |
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Revision as of 03:27, 21 June 2017
Description
Made with authentic pork, vegetables, beef broth, herbs, and black pepper, this nature-hungry recipe is great for lunch or dinner and delivers an eco-friendly aroma that it relishes and offers to the meat.
Ingredients
- 1 ½ pound boneless pork loin, cut into thin 1-inch strips
- 2 tablespoons vegetable oil
- 1 ¾ cup beef broth
- 1 teaspoon marjoram leaves, crushed
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 1 cup sliced mushrooms
- 1 cup sliced yellow summer squash
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup halved cherry tomatoes
- ¼ cup sliced green onions
- 1 teaspoon salt
- 3 cups hot cooked rice
- chili leaves, optional
Directions
- Saute pork in oil in a large skillet. Pour off fat, if necessary. Add broth, marjoram, garlic and pepper to the skillet.
- Bring to a boil. Cover and simmer 10 minutes, or until meat is tender.
- Add mushrooms, Squash and cornstarch blended with water. Cook, stirring, until sauce is clear and thickened.
- Add tomatoes and onions. Cover and simmer until heated through.
- Add salt to taste. Serve over fluffy rice. Garnish with the chili leaves, if desired.