Oriental Skillet Supper
|Green pepper strips||1 Cup (16 tbs)|
|Bias cut celery slices||2⁄3 Cup (10.67 tbs)|
|Vegetable shortening||2 Tablespoon|
|Tenderized pork cutlets/4 small tenderized pork cutlets||2 Large (Cut In 1/4 Inch Strips)|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Soy sauce||2 Tablespoon|
|Tomatoes||2 Medium, peeled and cut in wedges|
|Hot cooked rice||2 Cup (32 tbs)|
In heavy skillet, quickly cook green pepper and celery in hot vegetable shortening until crisp tender.
Remove and set aside.
Add meat to hot skillet; brown quickly.
Combine water, soy sauce, cornstarch, sugar, and salt; add to skillet.
Cook and stir until mixture thickens and bubbles.
Add celery, green pepper, and tomatoes; heat through.