German Pork And Celery Stir-Fry

• 1/2 c. water
• 1 tsp. chicken bouillon granules
• 2 tsp. cornstarch
• 2 Tbsp. vegetable oil
• 1 c. sliced onion
• 1 c. sliced sweet red pepper
• 2 Tbsp. white wine Worcestershire sauce
• 2 tsp. caraway seed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. sliced celery
• 2 c. apples, cored and cut into 1/2-inch chunks
• 12 oz. pork tenderloin or boneless pork, cut into 1/2-inch cubes

1. In a small bowl, combine water, chicken bouillon granules and cornstarch until smooth; set aside.
2. In a wok or large skillet, heat 1 tablespoon oil until hot.
3. Add celery, sweet red pepper and onion; cook and stir four minutes or until vegetables are nearly crisp-tender.
4. Remove; set aside, but keep warm.
5. Add remaining oil; add pork.
6. Cook and stir about 3 minutes or until pork is no longer pink.
7. Stir in reserved cornstarch mixture, Worcestershire sauce, caraway seed, salt and pepper; bring mixture to boiling. Stir in apples and vegetables.
8. Cook and stir until thickened and bubbly.
9. Cook and stir 2 minutes more.
10. Serve over hot cooked noodles.
11. Makes 4 servings.

water, chicken bouillon granules, cornstarch, vegetable oil, onion, sweet red pepper, white wine worcestershire sauce, caraway seed, salt, pepper, celery, apples, pork tenderloin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972789 (may not work)