Stir Fried Pork and Vegetable Buns Recipe
Ingredients
| Cornstarch | 2 Teaspoon | |
| Granulated Sugar | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Sherry | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Pork tenderloin | 1 Pound | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green pepper | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1 cup broccoli florets or snow peas | ||
| 6 kaiser rolls, halved, buttered and toasted | ||
Directions
In mixing bowl, combine cornstarch, sugar, ginger, sherry and soy sauce.
Stir in pork; marinate while cooking vegetables.
In large skillet or wok, heat half the oil until it sizzles.
Cook onion just until tender.
Add mushrooms, peppers, celery and broccoli; cook until tender-crisp.
Transfer vegetables to warm platter.
Clean out skillet; heat remaining oil.
Stir in pork and marinade; stir-fry until pork is no longer pink.
Add vegetables and heat thoroughly.
Divide pork-vegetable mixture evenly among bottom halves of toasted kaisers.
Cover with top halves.
Stir in pork; marinate while cooking vegetables.
In large skillet or wok, heat half the oil until it sizzles.
Cook onion just until tender.
Add mushrooms, peppers, celery and broccoli; cook until tender-crisp.
Transfer vegetables to warm platter.
Clean out skillet; heat remaining oil.
Stir in pork and marinade; stir-fry until pork is no longer pink.
Add vegetables and heat thoroughly.
Divide pork-vegetable mixture evenly among bottom halves of toasted kaisers.
Cover with top halves.
Chef
