Vegetables With Pork Chinese Style
|Butter||1⁄4 Cup (4 tbs)|
|Diagonally sliced celery||4 Cup (64 tbs)|
|Green sweet pepper||1 , sliced|
|Sweet red pepper||1 , sliced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Sliced onions||1⁄2 Cup (8 tbs)|
|Cubed cooked pork||2 Cup (32 tbs)|
|Beef bouillon||1 1⁄4 Cup (20 tbs)|
|Soy sauce||3 Tablespoon|
|Powdered ginger||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Boiled rice||2 Cup (32 tbs)|
Melt butter in wok or skillet.
Add celery; stir-fry 5 minutes.
Stir in peppers, mushrooms, and onions; stir-fry 5 minutes.
Stir in pork and bouillon; bring to boil.
Reduce heat; simmer 5 minutes.
Blend cornstarch with soy sauce, ginger, salt, and pepper; stir into pork mixture.
Cook, stirring constantly, just until heated through and thickened.