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Roast Pork With Chinese Vegetables

Global.Potpourri's picture
Ingredients
  Salt 1⁄4 Teaspoon
  Diced mushrooms 1⁄2 Cup (8 tbs)
  Chinese cabbage 1⁄2 Pound, diced
  Diced water chestnuts 3⁄4 Cup (12 tbs)
  Diced bamboo shoots 1⁄4 Cup (4 tbs)
  Snow pea pods 12 (Frozen Can Be Used)
  Diced celery 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Roast pork 2 Cup (32 tbs), diced
  Cornstarch 1 Teaspoon
  Pepper 1 Dash
  Sugar 1⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Blanched almonds 1⁄4 Cup (4 tbs), toasted
Directions

Put salt in hot, well-greased skillet.
Add mushrooms, cabbage, water chestnuts, bamboo shoots, snow-pea pods, and celery.
Stir-fry for 30 seconds.
Add the water, cover, and cook for 2 minutes.
Add the roast pork and stir.
Blend cornstarch with a little water and add to first mixture with pepper, sugar, and mono-sodium glutamate.
Cook, stirring, for 30 seconds.
Put in serving dish and garnish with almonds.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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