Pork Noodle Casserole
|Green onions||2 , cut in 1/2 inch pieces|
|Green pepper||1 , cut in 1/2 inch pieces|
|Stalk celery||1 , cut in 1/2 inch pieces|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||2 Cup (32 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Bead molasses||1 Tablespoon|
|White pepper||1 Dash|
|Dry white wine||2 Tablespoon|
|Diced roast pork||2 Cup (32 tbs)|
|Fancy chinese mixed vegetables||16 Ounce, rinsed and drained (1 Can)|
|Chow mein noodles||3 Ounce (1 Can)|
Melt butter in saucepan; add green onions, green pepper, celery and garlic.
Stir just until heated through.
Combine broth, cornstarch, soy sauce, bead molasses, salt and pepper.
Cook over low heat until clear and thickened, about 5 minutes; blend in wine.
Stir in vegetable mixture, pork and mixed vegetables.
Spoon into 4 buttered individual casseroles; line edge with chow mein noodles.
Bake in preheated 350Â° oven 20 minutes or until hot.