|Peanut oil||30 Milliliter (2 Tablespoons)|
|Boneless lean pork shoulder||3⁄4 Pound, cut in 1/2-inch, 1.3 centimeter pieces (340 Grams)|
|Boneless veal shoulder||3⁄4 Pound, cut in 1/2-inch, 1.3 centimeter pieces (340 Grams)|
|Beef broth||250 Milliliter (1 Cup)|
|Sweet onions||2 Large, quartered|
|Celery stalks||3 Large, cut in 4-inch / 10 centimeter pieces|
|Canned whole water chestnuts||8 Ounce, drained (1 Can, 227 Grams)|
|Soy sauce||50 Milliliter (1/4 Cup)|
|Bead molasses||2 Milliliter (1/2 Teaspoon)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Canned mushroom||4 Ounce, drained (1 Can, 114 Grams)|
|Canned bean sprouts||16 Ounce, drained (1 Can, 454 Grams)|
|Canned bamboo shoots||8 Ounce, drained (1 Can, 227 Grams)|
|Cooked rice||1 Liter (4 Cups)|
Heat oil in a 5-quart (5 liter) Dutch oven or saucepan until hot.
Add meat and brown quickly on all sides, stirring constantly.
Add 1/2 cup (125 ml) beef broth; cover and simmer over medium-low heat for 20 minutes, or until meat is tender.
Meanwhile, assemble Salad Maker with French Fry Cutter Disc and large bowl.
Change disc to Thick Slicer Disc and process celery and water chestnuts.
Add processed vegetables to meat and stir to combine.
Continue cooking covered for 15 minutes, or until celery and onion are crisp-tender.
Mix soy sauce, remaining broth, molasses, and cornstarch.
Pour into meat-vegetable mixture, add remaining vegetables, and stir well.Bring to a boil, reduce heat, and simmer for 10 minutes.