Ingredients
- 2 cans mushrooms
- 1 clove garlic (minced)
- 475 ml water
- 260 gr green beans (frozen)
- 260 gr pork (boneless)
- 100 gr celery (diagonally sliced)
- 60 gr onion (chopped)
- 60 ml water
- 60 ml soy sauce
- 30 ml oil
- 16 gr cornstarch
- 5 ml beef-flavor instant bouillon
- 1 package water chestnuts (sliced)
Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add pork, onion and 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.
Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
Combine quarter cup water and cornstarch. Gradually add to vegetable mixture, stirring constantly.Cook and stir until thickened. Serve over rice.
