2 tablespoons oil 1 pound boneless pork, cut into 1-inch cubes 1/2 cup chopped onion 1 clove garlic -- minced 2 cups water 1 teaspoon beef-flavor instant bouillon 1/4 cup soy sauce 1 cup diagonally sliced celery 1 red or green bell pepper, cut in strips 1 cup frozen green beans 1 can sliced water chestnuts, drained -- 8oz 2 cans mushrooms, drained 1/4 cup water 2 tablespoons cornstarch Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add pork, onion and garlic; cook until pork is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done. Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture, stirring constantly.Cook and stir until thickened. Serve over rice.
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Pork belly the Chinese classic way, Hong Shao Rou 红烧肉
This red braised pork belly is one of my childhood favorite dishes. Now this is my kids favorite! My mom made this for me all the times, now I am making for my circus ???? Ingredients: 4 lbs pork belly 3 tbsp sugar 4-5 slice of ginger 4 star anise 2 bay leaves 1 tsp Sichuan peppercorn 2 green onions 1/3 cup cooking wine 1/4 cup light soy sauce 1 tbsp dark soy sauce
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Chinese braised pork belly #shorts
The best way to make pork tenderloin is in Chinese Mom’s way!
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Pork with Soya Sauce recipe | Pork Belly with Soya Sauce | @Northeastindiafood
Braised Pork Belly in Soya Sauce | Pork with Soya Sauce recipe | Pork Belly with Soya Sauce | #porkrecipes #braisedporkbelly #asianfood
Braised Pork Belly with Eggs (Tau yew bak) 红烧肉
A classic Chinese braised dish well-loved by the young and old. The sauce is intensely flavourful. Pork belly is tender and succulent after simmering. And eggs are added for a more complete meal. For those who do not consume pork, the meat can be replaced by chicken thigh or drumsticks. It's equally delicious!
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