Oriental Stir-Fry Pork

By RoketJSquerl

Ingredients

• 2 Cups Rice, cooked
• 4 Tablespoon Shortening (butter flavored Crisco)
• 1 Small Onion, ,cut into thin wedges
• 1/2 Cup Carrot, ,chopped
• 1/2 Cup Celery, ,thinly sliced, cut on diagonal
• 1 Medium Green Pepper, ,sliced into strips
• 2 Cloves Garlic, ,minced
• 1 1/2 Pound Pork, ,cut into thin strips
• 1 Can Waterchestnut, Canned (8 oz) ,drained
• 3 Tablespoon Flour, All-purpose
• 1 2/3 Cup Chicken Broth
• 2 Tablespoon Soy Sauce
• 1 Teaspoon Beef Broth Cube
• 1 Teaspoon Ginger, ,minced
• 1/4 Teaspoon Black Pepper
• 1 Cup Chow Mein Noodles
• Soy Sauce

Details

Servings 4

Preparation

Step 1

(1) In a 1 qt. saucepan melt 3 tablespoons Butter Flavor Crisco. Stir in flour. Slowly blend in chicken stock. Add soy sauce, bouillon granules, ginger and pepper. Cook and stir constantly until mixture thickens and bubbles. Reduce heat and reserve.

(2) In medium skillet melt remaining 1 tablespoon Butter Flavor Crisco. Add onion, carrot, celery, green pepper and garlic. Cook and stir over medium heat until tender, about 5 min. Remove to separate bowl and reserve.

(3) In same skillet cook pork over medium heat until browned. Drain fat. Add water chestnuts and onion mixture to the pork.

(4) Return vegetables to skillet with the pork. Pour sauce into pork and vegetable mixture, and stir until combined and heated thoroughly. Prepare plate by putting rice, then top with pork stir-fry and sauce. Top with chow mein noodles after plating and serve.