“This was originally a recipe from one of those Pillsbury cookbooks that you can buy at the check out lane. I took the mushrooms out (because I am allergic to them) and replaced them with bean sprouts.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
  2. Add pork, onion, garlic.
  3. Cook until pork is brown.
  4. Stir in 2 cups water, bouillon, and soy sauce.
  5. Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
  6. Add celery, pepper, green beans, water chestnuts, and bean sprouts.
  7. Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
  8. Combine 1/4 cup water and cornstarch.
  9. Gradually add to vegetable mixture, stirring constantly.
  10. Cook and stir until thickened.
  11. Serve over rice.

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