Pork Cantonese Recipe

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Pork Cantonese

Lynnda Cloutier


This is another one from my old recipe files.

pinch tips: Flour, Eggs & Breading Techniques




1 tbsp. oil
1 1/2 lb. boneless pork, cut into cubes
3 tbsp. soy sauce
1 Tbsp
beef flavor instant bouillon or 3 bouillon cubes
2 tbsp. 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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Pork