chinese pork and vegetables

Name: Chinese Pork and Vegetables
Ingredients: - 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

(1 RATING)

40 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on May 17, 2012

From my old recipes.

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

- 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

Step 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.

Step 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.
Step 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.
Step 4

Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Serve over rice. Source: My Old Recipes
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes