Roast Pork with Chinese Vegetables
|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|
|Monosodium glutamate||1⁄2 Teaspoon|
|Blanched almonds||1⁄4 Cup (4 tbs), toasted|
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.