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.