Ingredients
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1 lb boneless pork, cut into bite-size pieces
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1/2 cup onion, chopped
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2 cups water
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1 teaspoon beef bouillon
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1/4 cup soy sauce (I use Braggs Liquid Aminos)
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1 cup celery, sliced diagonally
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1 red pepper, cut in strips (or green)
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1 (8 ounce) can green beans, undrained
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1 (8 ounce) can water chestnuts, drained
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1 (14 ounce) can bean sprouts, drained
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1/4 cup water
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2 tablespoons cornstarch
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1 garlic clove, minced
Instructions
- Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
- Add pork, onion, 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 (or longer for more tender meat).
- Add celery, pepper, green beans, water chestnuts, and bean sprouts.
- 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.