Oriental Pork Stew

• 1 lb boneless pork, cut into bite-size pieces
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 2 cups water
• 1 teaspoon beef bouillon
• 1/4 cup soy sauce (I use Braggs Liquid Aminos)
• 1 cup celery, sliced diagonally
• 1 red pepper, cut in strips (or green)
• 1 (8 ounce) can green beans, undrained
• 1 (8 ounce) can water chestnuts, drained
• 1 (14 ounce) can bean sprouts, drained
• 1/4 cup water
• 2 tablespoons cornstarch

1. Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
2. Add pork, onion, garlic.
3. Cook until pork is brown.
4. Stir in 2 cups water, bouillon, and soy sauce.
5. Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
6. Add celery, pepper, green beans, water chestnuts, and bean sprouts.
7. Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
8. Combine 1/4 cup water and cornstarch.
9. Gradually add to vegetable mixture, stirring constantly.
10. Cook and stir until thickened.
11. Serve over rice.

pork, onion, garlic, water, beef bouillon, soy sauce, celery, red pepper, green beans, water chestnuts, bean sprouts, water, cornstarch

Taken from www.food.com/recipe/oriental-pork-stew-213117 (may not work)