Recipe by LARavenscroft
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.
Top Review by TasteTester
What a great recipe. I cooked the pork for 45 minutes and it came out so tender; I added the veggies after that and cooked them for 10 minutes, enough to soften them a bit, but still retain enough crunch to give this the typical texture of an Asian dish. The taste was superb, and the only thing I'll change next time is to use thawed, frozen green beans, or fresh ones -- for the crunchiness and color. I used straw mushrooms (as we are not allergic to mushrooms). Everyone loved this and thanks for sharing this recipe.
- 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 See How It's Made
- 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.