Pork And Vegetable Stir Fry Recipe
Ingredients
| 1 pound lean boneless pork,trimmed of fat | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Carrots | 1 1/2 Cup (16 tbs), sliced | |
| Celery | 1 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1 Large, cut into strips | |
| Spinach leaves | 2 Cup (16 tbs) | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
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.
Remove vegetables.
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,
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.
Remove vegetables.
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,
Chef
