Pork and Vegetable Stew Chinese Recipe
Ingredients
| Pork fat | 2 Tablespoon, melted | |
| 3/4 pound lean raw pork | ||
| Celery | 1 Cup (16 tbs), diced | |
| Onions | 1 Cup (16 tbs), sliced | |
| Water or chicken broth | 1 Cup (16 tbs) | |
| Sliced mushrooms | 1/4 pound, canned | |
| Cornstarch | 1 Tablespoon | |
| 2 tablespoons cold water No. 2 1/2 can bean sprouts | ||
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
Directions
1. Heat the pork fat in a large frying pan. Cut the lean pork into thin strips or small cubes and brown it in the fat, stirring it 5 or 6 minutes.
2. Add the celery, onions, boiling water or chicken broth. Cover and simmer 10 minutes.
3. Add the mushrooms, cover and simmer.
4. Blend the cornstarch with the cold water to make a smooth paste and stir this paste into the liquid and the cooking vegetables and meat. Continue to cook and stir 10 minutes.
5. Then add the bean sprouts, salt, sugar, soy sauce, pepper and paprika and heat for 3 minutes.
2. Add the celery, onions, boiling water or chicken broth. Cover and simmer 10 minutes.
3. Add the mushrooms, cover and simmer.
4. Blend the cornstarch with the cold water to make a smooth paste and stir this paste into the liquid and the cooking vegetables and meat. Continue to cook and stir 10 minutes.
5. Then add the bean sprouts, salt, sugar, soy sauce, pepper and paprika and heat for 3 minutes.
Chef
