Chinese Pork And Vegetables Recipe
Ingredients
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons cooking oil
1 clove garlic, minced
1 teaspoon grated gingerroot
1 pound lean pork, diced
3 cups chopped Chinese or celery cabbage
1 10 ounce package frozen peas, thawed
1 medium green pepper, cut in thin strips
1 3 ounce can sliced mushrooms, drained
2 tablespoons sliced green onion
2 tablespoons dry sherry
Hot cooked rice
Directions
Combine soy sauce, cornstarch, and 1/2 cup water; set aside.
Heat oil in wok or electric skillet.
Add garlic, gingerroot, and dash salt; stir fry at medium heat just till garlic is golden.
Turn heat to high; add pork gradually.
Stir constantly till browned, 2 to 4 minutes.
Season with salt.
Add cabbage, peas, green pepper, mushrooms, green onion, and sherry.
Cook and stir 1 minute more.
Pour soy mixture over vegetables; cook and stir till thickened.
Serve over rice.
Serves 4 or 5.
Heat oil in wok or electric skillet.
Add garlic, gingerroot, and dash salt; stir fry at medium heat just till garlic is golden.
Turn heat to high; add pork gradually.
Stir constantly till browned, 2 to 4 minutes.
Season with salt.
Add cabbage, peas, green pepper, mushrooms, green onion, and sherry.
Cook and stir 1 minute more.
Pour soy mixture over vegetables; cook and stir till thickened.
Serve over rice.
Serves 4 or 5.
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