Chinese Pork And Green Beans

• 4 Tbsp. vegetable oil
• 2 lb. boneless pork, cut in 1/2-inch cubes
• 1 c. sliced onion
• 1 clove garlic, minced
• 1 (5 oz.) can water chestnuts, drained and sliced
• 1 (13 3/4 oz.) can chicken broth
• 1/2 lb. fresh green beans, washed and cut in 1/4-inch slices (crosswise)
• 1/2 c. thinly sliced celery
• 1 (2 oz.) can sliced mushrooms
• 1 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 3/4 tsp. salt

1. Heat oil in a large skillet, saute pork 15 minutes over high heat.
2. Add onion, garlic and water chestnuts; cook 3 minutes, stirring constantly.
3. Mix in a cup of broth.
4. Bring to a boil; stir in green beans, celery and mushrooms.
5. Cook 1 minute, then cover and cook until vegetables are tender.
6. Combine cornstarch, soy sauce, salt and remaining broth in a small bowl.
7. Pour into skillet and stir until thickened.
8. Serve with rice.

vegetable oil, boneless pork, onion, clove garlic, water chestnuts, chicken broth, fresh green beans, celery, mushrooms, cornstarch, soy sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920894 (may not work)