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Categories:
water chicken bouillon granules cornstarch vegetable oil onion sweet red pepper white wine Worcestershire sauce caraway seed salt pepper celery apples pork tenderloin
Viewed: 128 - Published at: 6 years agoIngredients
- 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
Method
- In a small bowl, combine water, chicken bouillon granules and cornstarch until smooth; set aside.
- In a wok or large skillet, heat 1 tablespoon oil until hot.
- Add celery, sweet red pepper and onion; cook and stir four minutes or until vegetables are nearly crisp-tender.
- Remove; set aside, but keep warm.
- Add remaining oil; add pork.
- Cook and stir about 3 minutes or until pork is no longer pink.
- Stir in reserved cornstarch mixture, Worcestershire sauce, caraway seed, salt and pepper; bring mixture to boiling. Stir in apples and vegetables.
- Cook and stir until thickened and bubbly.
- Cook and stir 2 minutes more.
- Serve over hot cooked noodles.
- Makes 4 servings.
