Ingredients:
1 1/2 lbs lean pork, thinly sliced
3 garlic cloves, chopped (optional)
1/4 cup cornstarch
2 teaspoons sugar
5 tablespoons soy sauce ( divided, more is desired)
2 tablespoons vegetable oil
2 tablespoons shortening
1 3/4 cups water, divided
2 stalks celery, diced
1 large onions, chopped
1 tablespoon molasses ( do NOT omit)
1 (8 ounce) cans sliced water chestnuts
1 lb bean sprouts ( or more)
1 (4 ounce) cans mushrooms, drained
salt and pepper
1 bunch green onions (optional)
blanched almonds, lightly toasted
Directions:
Cut meat into thin strips.
Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
Add in the celery and onions; simmer for 15 minutes more.
In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
Season with salt and pepper.
Garnish with chopped green onions and toasted almonds.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.