\u00c2\u00a0<\/p>\n
2 T. Cooking Oil<\/span><\/p>\n 12 oz. Pork Stir Fry Strips<\/span><\/p>\n 1 large Onion, chopped<\/span><\/p>\n 2 C. Water<\/span><\/p>\n 11.5oz. can condensed Bean with Bacon Soup<\/span><\/p>\n 3 medium Carrots, sliced<\/span><\/p>\n 1 tsp. Worcestershire Sauce<\/span><\/p>\n \u00c2\u00bc tsp. Dry Mustard<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In large skillet heat oil over medium-high heat. Add pork and onion; cook and stir for 3 to 4 minutes until no pink remains in meat. Stir in water, soup, carrot, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 T. Cooking Oil 12 oz. Pork Stir Fry Strips 1 large Onion, chopped 2 C. Water 11.5oz. can condensed Bean with Bacon Soup 3 medium Carrots, sliced 1 tsp. Worcestershire Sauce \u00c2\u00bc tsp. Dry Mustard \u00c2\u00a0 In large skillet heat oil over medium-high heat. Add pork and onion; cook and stir for 3 to 4 minutes until no pink remains in meat. Stir in water, soup, carrot, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer,…<\/p>\n