1 1/2 teaspoons vegetable oil
2 tablespoons chicken bouillon granules
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon dried oregano
1 dash ground ginger
2 teaspoons ground black pepper
1 1/2 teaspoons vegetable oil
1 egg, beaten
1/2 pound boneless pork loin roast
Heat oil in a large skillet over medium heat. Add celery and onions; cook, stirring occasionally, for 5 minutes. Stir in butter and garlic. Reduce heat to medium-low; add oregano, ginger, garlic powder, minced pork, oil, egg and celery and onion; cook, stirring occasionally, for 5 minutes. Stir in chicken broth, chili powder, garlic, oregano and browning saute sauce.
Reduce heat to medium; add egg and mix well. Return pork to skillet; add oil and browning saute sauce.
Stir in chicken broth mixture, browning sauce and egg. Bring to a simmer, reducing heat to low. Add pork; cook, stirring occasionally, for 5 minutes. Add cooked chicken and brown sauce.
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