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Chinese Pork And Vegetables

Holiday.Cook's picture
Ingredients
  Cornstarch 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Interest: 
Holiday
Ingredient: 
Pork
Preparation Time: 
5 Minutes

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