Shredded Pork

• 1 1/2 lb. pork shoulder blade steak
• 1 (10 oz.) can Campbell's mushroom soup
• 1/2 c. water
• 1/4 c. dry sherry
• 1 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. crushed pepper
• 2 Tbsp. vegetable oil
• 1/2 c. diced carrots
• 1/2 medium red or green pepper, cut into 2-inch strips
• hot cooked rice

1. Remove bone from steak.
2. Thinly slice steak; set aside.
3. In small bowl combine soup, water, sherry, soy sauce, ginger and crushed green pepper or red peppers until crisp.
4. Transfer to bowl. In skillet over high heat in 1 tablespoon hot oil, stir-fry carrots and peppers until crisp.
5. In same skillet, stir-fry pork half at a time, until pork is no longer pink.
6. Stir in cooked vegetables and soup mixture.
7. Heat to boiling.
8. Serve over rice.
9. Makes 4 servings.

pork shoulder blade steak, campbells mushroom soup, water, sherry, soy sauce, ground ginger, pepper, vegetable oil, carrots, red, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855019 (may not work)