Stir-fried roast pork and mixed vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Almond meats |
| ½ | pounds | Roast pork |
| 1 | cup | Chinese cabbage stems |
| ½ | cup | Fresh mushrooms |
| ½ | cup | Bamboo shoots |
| ½ | cup | Onions |
| ¼ | cup | Celery |
| 12 | Snow peas | |
| 4 | Water chestnuts | |
| 1 | Scallion stalk | |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Blanch and toast almonds. Dice roast pork, Chinese cabbage stems, fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water chestnuts. Mince scallion.
2. Blend cornstarch and cold water to a paste; stir in sugar and pepper.
3. Heat oil. Add salt, then all vegetables; stir-fry to coat with oil (about 2 minutes).
4. Stir in and leat stock quickly. Then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add roast pork, stir-frying only to heat through. Then stir in cornstarch paste to thicken. Serve at once, garnished witl toasted almonds.
VARIATIONS: For the roast pork, substitute roast beef, chicken, duck or lamb.
For the vegetables, substitute the following combination: ½ cup snow peas, diced; 1 cup asparagus and 1-½ cups string beans, diced and parboiled; and 2 cups broccoli, broken in flowerets and parboiled.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .