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Stir Fried Roast Pork And Mixed Vegetables

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I did this purely for nutritional purpose and did not quite bother about the taste, but, the resulting Stir Fried Roast Pork And Mixed Vegetables came as a surprise. This Stir Fried Roast Pork And Mixed Vegetables tasted superb and included all the vegetables I love. I would say "Go for it!"
  Chinese cabbage stems 1 Cup (16 tbs)
  Scallion stalks 1
  Cornstarch 1 Tablespoon
  Bamboo shoots 1⁄2 Cup (8 tbs)
  Fresh mushrooms 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Cup (8 tbs)
  Stock 1⁄2 Cup (8 tbs)
  Pork roast 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Almond meats 1⁄4 Cup (4 tbs)
  Celery 1⁄4 Cup (4 tbs)
  Snow peas 12
  Oil 2 Tablespoon
  Water 3 Tablespoon
  Water chestnuts 4
  Pepper 1 Dash

1. Blanch and toast almonds. Dice roast pork, Chinese cabbage stems, fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water chestnuts. Mince scallion.
2. Blend cornstarch and cold water to a paste; stir in sugar and pepper.
3. Heat oil. Add salt, then all vegetables; stir fry to coat with oil (about 2 minutes).
4. Stir in and heat stock quickly. Then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add roast pork, stir frying only to heat through. Then stir in cornstarch paste to thicken.

Recipe Summary

Stir Fried

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Stir Fried Roast Pork And Mixed Vegetables Recipe