Oriental Pork Stew

READY IN: 55mins
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.

Ingredients Nutrition

Directions

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

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