chinese pork and vegetables
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From my old recipes.
(1 rating)
Ingredients For chinese pork and vegetables
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1 1/2 lbs. lean pork shoulder
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1 tbsp. oil
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1 chicken bouillon cube
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1 1/2 cups boiling water
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1/3 cup chopped onion
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1/3 cup coarsely chopped green pepper
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1 can mushroom stems and pieces, drained (4 oz)
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2 tbsp. oil
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1 can chow mein vegetables, drained (16 oz)
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3tbsp. soy sauce
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3 tbsp. cornstarch
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1/4 cup water
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4 cups hot cooked rice
How To Make chinese pork and vegetables
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1Trim excess fat from meat. Cut meat into 1/4 to 1/2" cubes. Heat 1 T. oil in large skillet. Brown meat. Drain off fat.
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2Dissolve bouillon cube in boiling water. Pour 1/3 cup of the bouillon on meat. Cover and simmer until tender, about 25 minutes. Remove meat and liquid from skillet. Set aside.
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3In same skillet, cook and stir onion, green pepper and mushrooms in 2 T. oil until crisp tender, about 5 minutes. Stir in meat and liquid, chow mein vegetables, remaining bouillon and the soy sauce. Mix cornstarch and 1/4 cup water. Gradually stir into meat mixture.
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4Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Serve over rice. Source: My Old Recipes
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