Ingredients
|
2
|
cups
|
Blue Ribbon® White Rice
|
|
1 1/2
|
lbs
|
lean pork, cut in strips
|
|
3
|
Tbsps
|
olive oil
|
|
1
|
cup
|
fresh or canned mushrooms
|
|
1
|
cup
|
onion, sliced
|
|
1 1/2
|
cups
|
celery, sliced
|
|
1 1/2
|
cups
|
water
|
|
6
|
Tbsps
|
soy sauce
|
|
1
|
can
|
bean sprouts, drained
|
|
4
|
Tbsps
|
cornstarch
|
|
1/4
|
cup
|
water
|
|
1/4
|
cup
|
toasted sliced almonds
|
Cooking Directions
Prepare rice according to package directions. In a heavy skillet, melt the shortening and sauté pork until brown; add mushrooms and brown slightly. Add onions, celery, water or broth. Cover and cook until vegetables are just tender (not soft and mushy). Add soy sauce and drained bean sprouts. Thicken with cornstarch mixed to a paste with water. Cook over low heat for 10-minutes. Serve over hot, cooked rice. Serve with additional soy sauce, and top with almond slices, if desired.