Pork Cantonese

Pork Cantonese

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Lynnda Cloutier


This is another one from my old recipe files.


★★★★★ 2 votes



  • ·
    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

How to Make Pork Cantonese


  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.
  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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About Pork Cantonese

Course/Dish: Pork

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