Ingredients:
1 lb lean pork, cut into strips
2 medium onions, sliced and separated into rings
1 clove garlic, minced ( I used 2!)
1 tablespoon canola oil
1 (14 1/2 ounce) cans beef broth
1 medium sweet red peppers, julienned
1 medium yellow peppers, julienned
green peppers, julienned
1/4 cup tomato paste
1/4 cup salsa
1 -2 teaspoon chili powder ( I used a bit more for added spiciness)
1/2 teaspoon salt ( with the canned soup, you might not want it)
3 tablespoons all-purpose flour
1/4 cup cold water
hot cooked rice
Directions:
In a large skillet, stirfry the pork, onions and garlic together in oil for 3 minutes.
Stir in the broth, peppers, tomato paste, salsa, chili powder, and salt.
Bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes, or until pork is no longer pink, stirring occasionally.
Combine flour and water until smooth.
Gradually add this mixture to pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.