Title: Oriental Pork Stew
Categories: Chinese, Main dishes, Pork & ham
Yield: 4 Servings

2 tb Oil
1 lb Boneless pork; cut into
-1-inch cubes
1/2 c Chopped onion
1 Clove garlic; minced
2 c Water
1 ts Beef-flavor instant bouillon
1/4 c Soy sauce
1 c Diagonally sliced celery
1 Red or green bell pepper;
-cut in strips
1 c Frozen green beans
1 cn Sliced water chestnuts;
-drained, 8oz
2 cn Mushrooms; drained
1/4 c Water
2 tb Cornstarch

Heat oil in Dutch oven or large saucepan over medium-high heat until hot.
Add pork, onion and garlic; cook until pork is brown. Stir in 2 cups water,
bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30
minutes.

Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring
to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or
until vegetables are done.

Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture,
stirring constantly.Cook and stir until thickened. Serve over rice.

Recipe by: Pillsbury Casseroles, Soups & Stews Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Aquasea221@aol.com on Aug 15, 1997