Difference between revisions of "Polynesian Pork"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Recipes" to "") |
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[[Category:Apricot Recipes]] | [[Category:Apricot Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
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[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
[[Category:Water chestnut Recipes]] | [[Category:Water chestnut Recipes]] | ||
Revision as of 17:33, 11 April 2012
Description
Makes 6 servings
Ingredients
- 1 pound lean Pork, cut into thin, bite-size pieces
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- 1 cup chicken broth
- 1 tablespoon sherry wine
- 2 16-ounce cans apricot halves (drain; reserve juice)
- 1/4 teaspoon ground black pepper
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1 8-ounce can sliced water chestnuts, drained
- 3 cups hot cooked rice
Directions
Saute meat in oil until lightly browned. Add onions and cook until onions are soft but not brown. Drain excess fat. Add broth, wine, apricot juice and pepper. Cover and simmer 20 minutes.
Blend cornstarch and soy sauce. Stir into meat mixture. Cook, stirring constantly, until clear and thickened. Add apricots and water chestnuts. Serve over fluffy rice.
