This recipe comes from the Betty Crocker cookbook I received as a wedding present. The cookbook over thirty years old, stained and well used. I understand it's a collector's item now! Probably not extremely valuable, since it's not in pristine condition.
When I was working, I often made more complicated, longer preparation meals on weekends, such as roasted pork. This is a great recipe for using left over pork, and can be made in less than 30 minutes. The recipe, as printed clearly originated in the 1970's, calling for shortening and sliced canned mushrooms. I used olive oil and fresh mushroom and added additional pepper. I also used Rice Vinegar because I had it on hand. I think using a Jalapeno pepper would add a little more "pop".
2 Tablespoons water
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed, cooked pork
2 Tablespoons olive oil
1 T. Corn Starch
1 can (13.5 oz) pineapple tidbits,drained reserve syrup
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 medium Green pepper, cut into strips
1 8 oz package mushrooms, sliced
1 can (5 oz.) sliced water chestnuts, drained
Beat egg thoroughly in medium bowl. Add water, flour, salt and pepper and beat until smooth. Stir in pork. mixing until pork is coated. Heat 2 tablespoons of oil in skillet until just smoking and add pork mixture. Cook and stir until meat is brown. remove from heat and keep warm.
Add mushrooms and cook and stir until moisture is released and slightly brown.
Blend cornstarc, reserved pineapple syrup, vinegar, and soy sauce. Add to mushrooms. Cook over medium heat, stirring constantly until mixture thickens and and boils. Boil 1 minuts. Add in pineapple, green pepper and water chest and meat, Cook and stir until green pepper is tender.
|Pork Browning in Pan|