German Pork And Celery Stir-Fry - cooking recipe

Ingredients

1/2 c. water
1 tsp. chicken bouillon granules
2 tsp. cornstarch
2 Tbsp. vegetable oil
1 c. sliced onion
1 c. sliced sweet red pepper
2 Tbsp. white wine Worcestershire sauce
2 tsp. caraway seed
1/2 tsp. salt
1/4 tsp. pepper
2 c. sliced celery
2 c. apples, cored and cut into 1/2-inch chunks
12 oz. pork tenderloin or boneless pork, cut into 1/2-inch cubes

Preparation

In a small bowl, combine water, chicken bouillon granules and cornstarch until smooth; set aside.
In a wok or large skillet, heat 1 tablespoon oil until hot.
Add celery, sweet red pepper and onion; cook and stir four minutes or until vegetables are nearly crisp-tender.
Remove; set aside, but keep warm.
Add remaining oil; add pork.
Cook and stir about 3 minutes or until pork is no longer pink.
Stir in reserved cornstarch mixture, Worcestershire sauce, caraway seed, salt and pepper; bring mixture to boiling. Stir in apples and vegetables.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Serve over hot cooked noodles.
Makes 4 servings.