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Categories:
cornstarch dry mustard onion chicken broth frozen green beans stalks celery bamboo shoots soy sauce oil lean
Viewed: 21 - Published at: 6 years agoIngredients
- 1 Tbsp. cornstarch
- 1/2 tsp. dry mustard
- 1 sm. onion, cut into 8ths
- 1 1/2 c. chicken broth
- 1 pkg. frozen green beans, thawed
- 3 - 4 stalks celery, slice diagonally
- 1 can bamboo shoots
- 2 Tbsp. soy sauce
- 2 Tbsp. oil
- 1/2 lb. lean, boneless pork, trimmed and cut into strips
Method
- In small bowl, combine the cornstarch, soy sauce mixture. Heat a large skillet for one minute.
- Add the oil and heat for 30 seconds longer.
- Add the pork, and stir fry until the meat has lost its pink color.
- Gradually add all the chicken broth to the pan, pouring it down the side of the pan to heat it.
- Stir fry until the sauce begins to thicken.
- Add the carrots, celery, bamboo shoots, and onions.
- Stir fry for about 20 minutes, or until carrots are tender.
- Add green beans and toss well.
- Cover pan and simmer for about 5 minutes.
- Serve over cooked rice.
