Chinese Pork And Green Beans
|Cooking oil||3 Tablespoon|
|Boneless lean pork||1 1⁄2 Pound, cut into strips 2 x 1/4x 1/4 inches|
|Spanish onion||1 Large, thinly sliced (3 Inches In Diameter)|
|Canned chicken broth||10 1⁄2 Ounce (1 Can)|
|Frozen cross cut green beans||9 Ounce, Defrosted (1 Package)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sherry/Water||3 Tablespoon (As Desired)|
|Soy sauce||3 Tablespoon|
Heat oil in chinese wok or blazer pan of chafing dish, or in heavy fry pan on table top butane unit, over direct high flame.
Saute pork until well done pver direct high flame, about 15 minutes, stirring often.
Add onion slices; stir and cook until limp, 3 to 5 minutes.
Add broth slowly; bring to a boil.
Stir in beans, celery, water chestnuts, and mushrooms.
Cover; cook until celery is tender yet retains a crisp ness, about 4 minutes.
Combine remaining ingredients; mix until smooth and stir into hot mixture.
Heat until mixture thickens, stirring constantly.