Oriental Pork Stew

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

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.