Reasor's www.reasors.com
751 Ratings

Recipe Views: 2525
Nutritional Information
Nutrition information not available
Chinese Pork and Vegetables
Recipe Courtesy of Reasor's
    Ingredients
  • 1 1/2 pounds Lean Pork Shoulder
  • 1 tablespoon Salad Oil
  • 1 Chicken Bouillon Cube
  • 1 1/2 cups Boiling Water
  • 1/3 cup Onion, chopped
  • 1/3 cup Green Pepper, coarsely chopped
  • 1 can (4 oz) Mushroom Stems and Pieces, drained
  • 2 tablespoons Salad Oil
  • 1 can (16 oz.) Chow Mein Vegetables, drained
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Cornstarch
  • 1/4 cup Water
  • 4 cups Hot Cooked Rice

Add Ingredients to Shopping List

    Directions
  1. Trim excess fat from meat; cut meat into 1/4-to1/2 inch cubes.
  2. Heat 1 Tbs. oil in large skillet; brown meat. Drain off fat.
  3. Dissolve bouillon cube in boiling water; pour 1/3 cup of the bouillon on meat.
  4. Cover and simmer until tender, about 25 minutes.
  5. Remove meat and liquid from skillet; set aside.
  6. In same skillet, cook and stir onion, green pepper and mushrooms in 2 tablespoons oil until crisp-tender, about 5 minutes.
  7. Stir in meat and liquid, chow mein vegetables, remaining bouillon and the soy sauce.
  8. Mix cornstarch and 1/4 cup water; gradually stir into meat mixture.
  9. Cook, stirring constantly, until mixture thickens and boils.
  10. Boil and stir 1 minute.
  11. Serve on rice.
Servings: 4