11.   Bring the stew liquid back to a boil and keep it at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.

12.   Combine egg whites and cornstarch mixture and add to butter mixture and cook, stirring, until boiling.

13.   Combine all ingredients except cornstarch mixture in a medium saucepan.

14.   If necessary, thicken by adding cornstarch mixture a little at a time to the simmering soup, stirring constantly until desired consistency is reached.

15.   In a saucepan, stir cornstarch mixture into pan juices, then stir in wine and beef broth.

16.   In pan, combine all ingredients except cornstarch mixture.

17.   Pour cornstarch mixture into sauce, whisking constantly.

18.   Put cubed pork in a bowl and pour in the cornstarch mixture, gently turning to coat.

19.   Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture.

20.   Seal with cornstarch mixture.