Title: Cantonese Pork
Categories: Meat
Yield: 6 Servings

2 lb Boneless pork shoulder; cut
-in 1/2-inch cubes
1 tb Oil or bacon drippings
1 1/2 c Water
2 tb Soy sauce
1 pk Dry onion soup mix
2 tb Cornstarch
1/4 c Water
1 c Sliced mushrooms
1 cn (8-oz) water chestnuts;
-sliced
1 pk (9-oz) frozen Italian green
-beans

Brown pork in oil in large skillet. Combine 1-1/2 cups water, soy sauce and
soup mix; stir into pork. Cover and simmer 30 minutes or until pork is
tender. Blend cornstarch and 1/4 cup water until smooth. Add to meat; cook
until thickened, stirring constantly. Stir in mushrooms, chestnuts and
beans. Cover and cook 7 minutes. Serves 6-8.

MRS B.P. JACKSON (GEORGIA ETTA)

HOLLY GROVE, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.