Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Asian
1 pound boneless pork shoulder, cut in 1/2" cubes
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 teaspoons reduced-sodium beef bouillon granules
1/8 teaspoon ground pepper
2 cups celery, sliced 1/4" thick
1 8-ounce can sliced water chestnuts, drained
1 2-ounce jar sliced pimiento
1/4 cup dry roast cashews
Hot cooked rice, optional
Servings: 4
1. Combine pork cubes, cornstarch, soy sauce, bouillon granules and pepper in microwave-safe 2-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.
2. Stir in celery, cover with waxed paper. Microwave (HIGH) 5-6 minutes, stirring well after each 2 minutes. Stir in water chestnuts and pimiento; cover with waxed paper. Microwave (HIGH) 1 1/2-2 minutes, stirring after 1 minute, until hot. (Vegetables should be tender-crisp.) Top with cashews and serve with rice, if desired.
Servings: 4
Cooking Time: 10 minutes
Cuisine: Asian
1 pound boneless pork shoulder, cut in 1/2" cubes
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 teaspoons reduced-sodium beef bouillon granules
1/8 teaspoon ground pepper
2 cups celery, sliced 1/4" thick
1 8-ounce can sliced water chestnuts, drained
1 2-ounce jar sliced pimiento
1/4 cup dry roast cashews
Hot cooked rice, optional
Servings: 4
1. Combine pork cubes, cornstarch, soy sauce, bouillon granules and pepper in microwave-safe 2-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.
2. Stir in celery, cover with waxed paper. Microwave (HIGH) 5-6 minutes, stirring well after each 2 minutes. Stir in water chestnuts and pimiento; cover with waxed paper. Microwave (HIGH) 1 1/2-2 minutes, stirring after 1 minute, until hot. (Vegetables should be tender-crisp.) Top with cashews and serve with rice, if desired.
Servings: 4
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