Chinese Pork and Vegetables
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- 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
1Trim 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.
2Dissolve 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.
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.
4Cook, stirring constantly until
mixture thickens and boils. Boil and stir 1 minute. Serve over rice.
Source: My Old Recipes