Pork Cantonese

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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes