This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.

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  • Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

177 calories; 9.9 g total fat; 28 mg cholesterol; 560 mg sodium. 9.5 g carbohydrates; 13.1 g protein; Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
08/19/2015
I used sirloin of pork boneless chops cut into cubes about 2.25lbs. Once I lightly browned the meat I put all ingredients into a crockpot and cooked it about 2 1/2 hours. I added 2 cups more of my own chicken stock thickened it and served it over long grain white rice. Yummy! Read More
(4)
12 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2015
I used sirloin of pork boneless chops cut into cubes about 2.25lbs. Once I lightly browned the meat I put all ingredients into a crockpot and cooked it about 2 1/2 hours. I added 2 cups more of my own chicken stock thickened it and served it over long grain white rice. Yummy! Read More
(4)
Rating: 5 stars
08/19/2015
I used sirloin of pork boneless chops cut into cubes about 2.25lbs. Once I lightly browned the meat I put all ingredients into a crockpot and cooked it about 2 1/2 hours. I added 2 cups more of my own chicken stock thickened it and served it over long grain white rice. Yummy! Read More
(4)
Rating: 4 stars
09/17/2015
This was pretty good. I left out the almonds due to personal preference. It did remind me a bit of the chow mein out of the can I had as a child. The pork was super tender but I prefer my veggies a little more crisp. The next time I make it I will simmer the pork for 20 minutes as directed but I prefer my onions mushrooms celery and bean sprouts quick fried in a wok. As the recipe submitter stated chicken would work really good in this recipe too. Read More
(2)
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Rating: 4 stars
03/10/2016
Great base recipe! Substituted chicken breast for pork and added carrot and broccoli for colour and texture. My family actually prefers it served the day after when the sauce has had a chance to saturate the meat and veggies. Read More
(2)
Rating: 5 stars
05/02/2018
Kids loved it too. Read More
(1)
Rating: 4 stars
01/25/2016
I used leftover pork loin roast adding it with the broth. Very good basic recipe that can easily be modified to personal preference. Read More
(1)
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Rating: 5 stars
12/03/2015
I doubled the soy sauce & cornstarch to make it thicker and added 1 cup of salted cashews instead of 1/2 cup of almonds. Really good! Read More
(1)
Rating: 5 stars
02/24/2020
This was absolutely delicious and my entire family loved it Read More