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    You are in: Home / Recipes / Oriental Pork Stew Recipe
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    Oriental Pork Stew

    Oriental Pork Stew. Photo by TasteTester

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    LARavenscroft's Note:

    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.

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    Units: US | Metric


    1. 1
      Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
    2. 2
      Add pork, onion, garlic.
    3. 3
      Cook until pork is brown.
    4. 4
      Stir in 2 cups water, bouillon, and soy sauce.
    5. 5
      Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
    6. 6
      Add celery, pepper, green beans, water chestnuts, and bean sprouts.
    7. 7
      Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
    8. 8
      Combine 1/4 cup water and cornstarch.
    9. 9
      Gradually add to vegetable mixture, stirring constantly.
    10. 10
      Cook and stir until thickened.
    11. 11
      Serve over rice.

    Ratings & Reviews:

    • on March 01, 2010


      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.

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    • on July 22, 2012


      I was trying to decide what to do with the pork stew I had boiling on the stove and came across this recipe. I did not have any bamboo shoots, only a small amount of onion and a couple of mini yellow and orange peppers. It did not matter because it came out delicious! No celery either because I do not care for it and I used a pound of frozen petite green beans... yummmm!!! Served over Jasmine rice cooked with coconut oil instead of butter in it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2009


      Very enjoyable. I replaced the canned green beans with diced fresh carrots, and did add some mushrooms. The dish does retain an oriental flavor despite its relatively long cooking time. A good dish to add to the repertoire. Made for PAC Fall 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Oriental Pork Stew

    Serving Size: 1 (557 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 395.7
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 6.1 g
    Cholesterol 75.9 mg
    Sodium 1114.9 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 6.5 g
    Sugars 11.5 g
    Protein 28.9 g

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