Ingredients
1 pound/454 g boneless pork shoulder, cut into 1/2-inch/1-cm cubes
1-1/2 tbsp/25 mL cornstarch
1/3 cup/80 mL soy sauce
2 tsp/10 mLÂ Watkins Beef Soup & Gravy Base
2 cups/500 mL sliced celery
1 can (8 oz/227 g) sliced water chestnuts, drained
1 jar (2 oz/57 g) sliced pimento
1/4 cup/60 mL dry roasted cashews
4 cups/1 liter hot cooked rice
Directions
Combine pork cubes and next three ingredients in 2.5-quart/liter casserole. Let marinate 10 to 15 minutes at room temperature. Refrigerate if allowing to marinate longer. Stir in celery, cover. Microwave (HIGH) 5 to 6 minutes, stirring twice. Stir in water chestnuts and pimento. Cover and microwave (HIGH) 1 to 1-1/2 minutes, stirring once, until mixture is hot (vegetables should be tender-crisp). Top with cashews and serve over rice.
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