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|
|Dried mushrooms/One 3-ounce can sliced mushrooms, drained||1⁄2 Cup (8 tbs), soaked|
|Sliced green onion||2 Tablespoon|
|Dry sherry||2 Tablespoon|
Combine cornstarch, 1/2 cup water, and soy sauce; set aside.
Heat wok on range till hot.
Add cooking oil; reduce heat to medium.
Add garlic, gingerroot, and dash salt; stir-fry just till golden.
Turn heat to high; add pork gradually, stirring constantly, till browned, 2 to 4 minutes.
Season with salt.
Add vegetables and sherry.
Cook and stir 1 minute more.
Pour soy mixture over vegetables; cook and stir till thickened.
Serve with hot fluffy rice.