Keyword bean sprouts, carrots, celery, chinese vegetables, jasmine rice, Pork
Servings 10Servings
Calories 130kcal
Author Lynn / Turnips 2 Tangerines
Equipment
wok
large skillet
Ingredients
2tablespoonsvegetable oil
16ouncesboneless pork, trimmed and cut into 1/2 inch cubes
2clovesgarlic, minced
1small onion, chopped
2cupspork, chicken or vegetable broth
2cupswater
1/4cupsoy sauce
2tablespoonsbrown sugar
11 oz package stir-fry seasoning mix
1/2teaspoonground ginger
1/4teaspoonblack pepper
2medium carrots, peeled and thinly sliced
2stalks celery, thinly sliced
1green pepper, chopped
14 oz canstraw mushrooms, drained
2cupsfresh bean sprouts
18 oz can sliced bamboo shoots, drained
18 oz cansliced water chestnuts, drained
128 oz canstir-fry vegetables, drained
8green onions, sliced
1/3cupswater
3tablespoonscornstarch
2tablespoonsfresh grated ginger
Instructions
Heat oil in Dutch oven over medium heat.
Add the pork, garlic and onion. Cook for 5 to 10 minutes or until meat is browned. Add the broth, water, soy sauce, brown sugar, seasoning mix, ground ginger and black pepper. Bring to a boil. Lower the heat and simmer, covered for 25 minutes or until meat is tender.
Stir in the carrots, celery, green pepper, mushrooms, bean sprouts, bamboo shoots, water chestnuts and stir-fry vegetables. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until the veggies are crisp-tender, stirring occasionally. Stir in the green onions.
In a small bowl, stir together the water, cornstarch and fresh grated ginger; stir into the meat mixture. Cook for 2 to 5 minutes or until mixture thickens. Serve over hot jasmine rice or chow mein noodles.