Pork And Vegetable Stir Fry
|Lean boneless pork||1 Pound, trimmed of fat|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Cooking oil||2 Tablespoon|
|Bias sliced carrots||1 1⁄2 Cup (24 tbs) (Thinly Sliced)|
|Bias sliced celery||1 1⁄2 Cup (24 tbs)|
|Green pepper||1 Large, cut into strips|
|Torn spinach leaves||2 Cup (32 tbs) (Fresh Leaves)|
|Hot cooked rice||2 Cup (32 tbs)|
Partially freeze pork; slice thinly into bite-size strips.
Stir together soy sauce, sherry, cornstarch, and ginger; set mixture aside.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry carrots, celery, and green pepper for 2 minutes.
Add another tablespoon of oil if necessary.
Add the pork to wok or skillet; stir-fry for 2 to 3 minutes.
Stir soy mixture; stir into pork.
Cook and stir till thickened and bubbly.
Stir in cooked vegetables and spinach; cover and cook the mixture for 1 minute,