Pork Cantonese

1 T. oil 1 1/2 lb. boneless pork, cut into cubes Water 3 T. soy sauce 1 T. beef flavor instant bouillon or 3 bouillon cubes 2 T. cornstarch 2 cup sliced fresh mushrooms (8 oz) 1 can water chestnuts, drained and sliced (8 oz) 1 pkg. frozen Chinese pea pods, thawed (6 oz) Hot cooked rice

Heat oil in skillet. Cook pork over high heat until meat loses its red color. Add 1 1/2 cups water, soy sauce and bouillon. Cover; simmer 20 minutes. Mix cornstarch with 1/4 cup water. Blend into meat mixture. Stir until thickened. Add vegetables. Cover and cook until hot. Serve at once with rice. Serves 6 Source: My Old Recipes

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