Ingredients
| 1-1/2 lb. | pork tenderloin, cut in cubes | | 1 cup | beef broth | | 3 cups | celery, sliced on the diagonal | | 2 cups | onion, coarsely chopped | | 3 tbsp. | cornstarch | | 1/4 cup | water | | 2 tbsp. | soy sauce | | 1-1/2 lb. | beef cubes | | 1/4 cup | molasses | | 3 tbsp. | peanut oil | | 1 can (1 lb.) | bean sprouts, drained and rinsed | | 2 cans (5 oz. each) | water chestnuts, drained and sliced | | Chopped peanuts |
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Instructions
Heat oil in a large heavy skillet. Brown pork and beef cubes on all sides over medium heat. Stir in beef broth, celery and onions. Bring to a boil, reduce heat and cover. Simmer 15 minutes. Blend cornstarch, water, soy sauce and molasses. Stir into meat mixture. Bring to a boil and cook 2 minutes, stirring constantly. Mix in bean sprouts and water chestnuts; heat through. Serve over Oriental noodles. Garnish with chopped peanuts.
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