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    Oriental Skillet

    Submitted by Miriam Blackman of Doddridge, AR

    "This is a recipe my mom always made for supper when I was a kid," says Miriam. "It was passed down from my grandmother to my mom to me."

    The recipe hasn't changed over the years. "We stick pretty much to Grammy's recipe," she says. "It's been the same since she made it."


    • Packaged rice
    • 2 Tbsp. shortening
    • 1 cup green, red, or yellow bell peppers, cut in bite-sized pieces
    • 1 cup sliced onion
    • 2 large pork cutlets, cut into strips
    • 4 tsp. cornstarch
    • â…” cup water
    • 2 Tbsp. soy sauce
    • 1 tsp. sugar
    • ½ tsp. salt
    • 1 can green beans


    Cook rice according to package instructions. Cover and set aside. In a heavy skillet, cook peppers and onions with shortening. Remove from pan and set aside. Brown meat. Mix cornstarch and water and pour over browned meat. Add soy sauce, sugar, and salt. Cook and stir until bubbly. Add pepper-and-onion mix, and green beans. Heat through and serve over prepared rice.

    Serves 4-6.