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1 hours
Prep: 10 minutes
Cook: 60 minutes
366 calories per serving view nutrition facts
4 servings
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| 2 | tablespoons | vegetable oil | |
| 1 | pound | pork | boneless, cut into 1-inch cubes |
| 1/2 | cup | onion | chopped |
| 1 | each | garlic clove | minced |
| 2 | cups | water | |
| 1 | teaspoon | beef bouillon | instant |
| 1/4 | cup | soy sauce | |
| 1 | cup | celery | diagonally sliced |
| 1 | each | green bell pepper | or red, cut in strips |
| 1 | cup | green beans | frozen |
| 1 | can | water chestnuts | drained, 8oz |
| 2 | cans | mushrooms | drained |
| 1/4 | cup | water | |
| 2 | tablespoons | 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.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1002mg | 42% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 2.0g | 10% |
| Sugars 3.0g | |
| Protein 36.0g | 72% |
| Vitamin A | 9% | Vitamin C | 57% | |
| Calcium | 6% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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