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Pork Stir Fry

Ingredients
  Lean boneless pork 1 Pound
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Boiling water 1⁄3 Cup (5.33 tbs)
  Soy sauce 3 Tablespoon
  Cornstarch 2 Teaspoon
  Cooking oil 2 Tablespoon
  Grated ginger root 1 Teaspoon
  Small fresh spinach leaves 6 Cup (96 tbs)
  Bias sliced celery 1 Cup (16 tbs)
  Green onions 10 , bias sliced
  Thinly sliced mushrooms 2 Cup (32 tbs) (Fresh)
  Fresh bean sprouts/1 can, 16 ounce bean sprouts, drained 2 Cup (32 tbs)
  Canned water chestnuts 8 Ounce, drained and thinly sliced (1 Can)
Directions

Partially freeze pork; thinly slice the meat into bite-size pieces.
Dissolve bouillon granules in the boiling water.
Blend soy sauce into cornstarch; stir in bouillon.
Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot in hot oil 30 seconds, Add spinach, celery, and green onions; stir-fry 2 minutes, Remove, (Add more oil, if needed.) Add mushrooms, bean sprouts, and water chestnuts.
Stir-fry 1 minute, Remove, Add pork; stir-fry 2 minutes.
Stir soy mixture; add to pork.
Cook and stir till bubbly.
Add all vegetables.
Cover; cook 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork

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