Shredded Pork - cooking recipe

Ingredients

1 1/2 lb. pork shoulder blade steak
1 (10 oz.) can Campbell's mushroom soup
1/2 c. water
1/4 c. dry sherry
1 Tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. crushed pepper
2 Tbsp. vegetable oil
1/2 c. diced carrots
1/2 medium red or green pepper, cut into 2-inch strips
hot cooked rice

Preparation

Remove bone from steak.
Thinly slice steak; set aside.
In small bowl combine soup, water, sherry, soy sauce, ginger and crushed green pepper or red peppers until crisp.
Transfer to bowl. In skillet over high heat in 1 tablespoon hot oil, stir-fry carrots and peppers until crisp.
In same skillet, stir-fry pork half at a time, until pork is no longer pink.
Stir in cooked vegetables and soup mixture.
Heat to boiling.
Serve over rice.
Makes 4 servings.