Stir Fried Pork(Silver Bowl Winner 1989)

• 1 Tbsp. cornstarch
• 1/2 tsp. dry mustard
• 1 sm. onion, cut into 8ths
• 1 1/2 c. chicken broth
• 1 pkg. frozen green beans, thawed
• 3 - 4 stalks celery, slice diagonally
• 1 can bamboo shoots
• 2 Tbsp. soy sauce
• 2 Tbsp. oil
• 1/2 lb. lean, boneless pork, trimmed and cut into strips

1. In small bowl, combine the cornstarch, soy sauce mixture. Heat a large skillet for one minute.
2. Add the oil and heat for 30 seconds longer.
3. Add the pork, and stir fry until the meat has lost its pink color.
4. Gradually add all the chicken broth to the pan, pouring it down the side of the pan to heat it.
5. Stir fry until the sauce begins to thicken.
6. Add the carrots, celery, bamboo shoots, and onions.
7. Stir fry for about 20 minutes, or until carrots are tender.
8. Add green beans and toss well.
9. Cover pan and simmer for about 5 minutes.
10. Serve over cooked rice.

cornstarch, dry mustard, onion, chicken broth, frozen green beans, stalks celery, bamboo shoots, soy sauce, oil, lean

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052645 (may not work)