Chinese Pork and Vegetables

Chinese Pork And Vegetables Recipe

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Lynnda Cloutier


From my old recipes.


★★★★★ 1 vote



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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

How to Make Chinese Pork and Vegetables


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

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About Chinese Pork and Vegetables

Course/Dish: Pork

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