Ingredients
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1 1/2 lbs lean pork, thinly sliced
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3 garlic cloves, chopped
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1/4 cup cornstarch
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2 teaspoons sugar
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5 tablespoons soy sauce (divided, more is desired)
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2 tablespoons vegetable oil
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2 tablespoons shortening
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1 3/4 cups water, divided
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2 stalks celery, diced
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1 large onion, chopped
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1 tablespoon molasses (do NOT omit)
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1 (8 ounce) can sliced water chestnuts
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1 lb bean sprouts (or more)
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1 (4 ounce) can mushrooms, drained
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salt and pepper
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blanched almond, lightly toasted
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1 bunch green onion
Instructions
- Cut meat into thin strips.
- Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
- Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
- In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
- Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
- Add in the celery and onions; simmer for 15 minutes more.
- In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
- Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
- Season with salt and pepper.
- Garnish with chopped green onions and toasted almonds.