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This recipe for Cantonese Pork offers a way to prepare pork that mushroom lovers will enjoy. The sauce is a little sweet, but not overly so. It's a perfect blend of flavors that complement each other to pleasure the palate. Prep time can be cut in half by using a food processor for chopping peppers, onions and mushrooms, but even if you don't have a food processor, this dish can be on the table within an hour from start to finish.
This recipe makes 8 servings.
- 1 1/2 - 2 pounds pork steak 1/2" thick, cut into strips
- 2 tbsp. oil
- 1 large onion sliced
- 1 small green pepper cut into strips
- 1 - 1 1/2 pound chopped mushrooms
- 16 oz. frozen stir fry vegetables (I use Asparagus Stir Fry available at Wal Mart)
- 8 ounces can tomato sauce
- 3 tbsp brown sugar
- 1 1/2 tbsp vinegar
- 1 1/2 tsp. salt
- 2 tsp. Worcestershire sauce (optional)
Once you chopped and sliced all your ingredients follow these steps:
- Brown pork strips in oil in skillet
- Add onion and green pepper and cook for about 10 minutes.
- Add mushrooms
- When mushrooms start to release liquid add tomato sauce, brown sugar, vinegar, salt (and Worcestershire sauce).
- Add package of frozen vegetables in the last 10 minutes.
Serve over rice of your choice. If you like more sauce, you can double the tomato sauce, sugar, vinegar and salt.
Crock Pot Cantonese Pork
This recipe can easily be converted to a crock pot recipe.
- Brown pork strips in oil.
- Drain excess oil on paper towels.
- Place pork strips and remaining ingredients into crock pot. Cover and cook on low 6-8 hours (or on high for 4 hours).
Serve over hot fluffy bed of rice.
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