Recipe - Oriental Pork Stew

2 tablespoon Oil
1 pound Boneless pork; cut into
1inch cubes
One half cup Chopped onion
1 Clove garlic; minced
2 cup Water
1 teaspoon Beefflavor instant bouillon
One fourth cup Soy sauce
1 cup Diagonally cut or sliced up celery
1 Red or green bell pepper;
cut in strips
1 cup Frozen green beans
1 cn Sliced water chestnuts;
drained, 8oz
2 cn Mushrooms; drained
One fourth cup Water
2 tablespoon Cornstarch

Heat oil in Dutch oven or large saucepan over mediumhigh 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 510 minutes or
until vegetables are done.

Combine One fourth 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