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chinese pork and vegetables

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

From my old recipes.

(1 rating)

Ingredients For chinese pork and vegetables

  • 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

How To Make chinese pork and vegetables

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Serve over rice. Source: My Old Recipes

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