Golden Pork Chow Mein
|Lean pork steak||1 1⁄2 Pound, cut into 1/4 inch slices|
|Sliced carrots||1 Cup (16 tbs)|
|Diagonally sliced celery||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Beef flavor instant bouillon||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Grated gingerroot||1⁄2 Teaspoon (Or1/8 Teaspoon Ground Ginger)|
|Fresh bean sprouts||9 Ounce (4 Cups)|
|Diagonally sliced green onions||1⁄2 Cup (8 tbs)|
|Jarred sliced pimiento||2 Ounce, drained (1 Jar)|
|Cold water||1⁄4 Cup (4 tbs)|
|Chow mein noodles||1 Cup (16 tbs) (To Serve)|
Heat oil in large skillet or wok over high heat.
Add pork; cook and stir until browned.
Remove and reserve pork and any liquid in skillet.
Add carrots, celery, water, soy sauce, sugar, bouillon, garlic powder and gingerroot; mix well.
Cover; simmer 4 to 5 minutes or until vegetables are crisp-tender.
Stir in cooked pork, bean sprouts, green onions and pimiento.
In small bowl, stir cornstarch into water until dissolved.
Gradually stir into vegetables.
Cook and stir over medium-high heat until sauce is bubbly and thickened.
Serve over chow mein noodles.