Chinese Pork And Vegetables
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root||1 Teaspoon|
|Lean pork||1 Pound, diced|
|Chopped chinese cabbage/Celery cabbage||3 Cup (48 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Green pepper||1 Medium, cut into thin strips|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Sliced green onion||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Combine soy sauce, cornstarch, and 1/2 cup water; set aside.
Heat oil in wok or electric skillet.
Add garlic, gingerroot, and dash salt; stir-fry at medium heat just till garlic is golden.
Turn heat to high; add pork gradually.
Stir constantly till browned, 2 to 4 minutes.
Season with salt.
Add cabbage, peas, green pepper, mushrooms, green onion, and sherry.
Cook and stir 1 minute more.
Pour soy mixture over vegetables; cook and stir till thickened.