Pork Stir Fry Recipe
Summary
Ingredients
| 1 pound lean boneless pork | ||
| 1/2 teaspoon instant chicken bouillon granules | ||
| Boiling water | 1/3 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Ginger root | 1 Teaspoon, grated | |
| 6 cups small fresh spinach leaves | ||
| Celery | 1 Cup (16 tbs), sliced | |
| 10 green onions, bias sliced | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Bean sprouts | 2 Cup (16 tbs) | |
| Bean sprouts | 16 Ounce, drained | |
| Water chestnuts | 1 8 Ounce, thinly sliced | |
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.
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.
Chef
