Pork Subgum
1 pound diced pork, or ground pork
1/4 cup butter
1/2 cup chopped green onion
1 green pepper cut in thin strips
salt and pepper to taste
1/2 pound sliced mushrooms
1-2 cups bean sprouts/lentil sprouts
1/2 cup water chestnuts, diced
1 1/2 cups chicken broth
2 tablespoons cornstarch or arrow root powder
1 Tablespoon soy sauce or Bragg’s liquid amino acids
Chow mein noodles or toasted almonds
Brown pork, using butter if needed. Add onion, green pepper strips and mushrooms, cook until tender, another three minutes or so. Add spourts, water chestnuts, broth, , simmer.
Combine cornstarch and soy sauce (or Braggs) stirring until smooth. Add to meat mixture, season to taste, bring to boil. Reduce heat, simmer 10 to 15 minutes. Stirring occasionally. Done when liquid thickens and clears.
Serve over chow mein noodles or over rice topped with toasted almonds.
Serves 6
May also stirfry diced cabbage and celery and add to mixture to stretch.
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