Oriental Pork Stew

2 tablespoons oil

1 pound boneless pork, cut into 1-inch cubes

1/2 cup chopped onion

1 clove garlic -- minced

2 cups water

1 teaspoon beef-flavor instant bouillon

1/4 cup soy sauce

1 cup diagonally sliced celery

1 red or green bell pepper, cut in strips

1 cup frozen green beans

1 can sliced water chestnuts, drained -- 8oz

2 cans mushrooms, drained

1/4 cup water

2 tablespoons cornstarch

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add pork, onion and garlic; cook until pork is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.

Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture, stirring constantly.Cook and stir until thickened. Serve over rice.