pork cantonese

Name: Pork Cantonese
Ingredients: - 1 tbsp. oil; - 1 1/2 lb. boneless pork, cut into cubes; - water; - 3 tbsp. soy sauce; 1 tablespoon(s) 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

(2 RATINGS)

39 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Sep 16, 2012

This is another one from my old recipe files.

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Ingredients

- 1 tbsp. oil
- 1 1/2 lb. boneless pork, cut into cubes
- water
- 3 tbsp. soy sauce
1 tablespoon 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

How To Make pork cantonese

Step 1

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.

Step 2

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
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