Chinese Pork And Vegetables Recipe

No Photo

Have you made this?

 Share your own photo!

Chinese Pork and Vegetables

Lynnda Cloutier


From my old recipes.

pinch tips: Flour, Eggs & Breading Techniques




1 1/2 lbs. lean pork shoulder
1 tbsp. oil
1 chicken bouillon cube
1 1/2 cups boiling water
1/3 cup chopped onion
1/3 cup coarsely chopped green pepper
1 can mushroom stems and pieces, drained (4 oz)
2 tbsp. oil
1 can chow mein vegetables, drained (16 oz)
3tbsp. soy sauce
3 tbsp. cornstarch
1/4 cup water
4 cups hot cooked rice

Directions Step-By-Step

Trim excess fat from meat. Cut meat into 1/4 to 1/2" cubes. Heat 1 T. oil in
large skillet. Brown meat. Drain off fat.
Dissolve bouillon cube in boiling
water. Pour 1/3 cup of the bouillon on meat. Cover and simmer until tender,
about 25 minutes. Remove meat and liquid from skillet. Set aside.
In same
skillet, cook and stir onion, green pepper and mushrooms in 2 T. oil until
crisp tender, about 5 minutes. Stir in meat and liquid, chow mein
vegetables, remaining bouillon and the soy sauce. Mix cornstarch and 1/4 cup
water. Gradually stir into meat mixture.
Cook, stirring constantly until
mixture thickens and boils. Boil and stir 1 minute. Serve over rice.
Source: My Old Recipes

About this Recipe

Course/Dish: Pork