Stir Fried Roast Pork And Mixed Vegetables Recipe
I did this purely for nutritional purpose and did not quite bother about the taste, but, the resulting Stir Fried Roast Pork And Mixed Vegetables came as a surprise. This Stir Fried Roast Pork And Mixed Vegetables tasted superb and included all the vegetables I love. I would say "Go for it!"
Ingredients
1/4 cup almond meats
1/2 pound roast pork
1 cup Chinese cabbage stems
1/2 cup fresh mushrooms
1/2 cup bamboo shoots
1/2 cup onion
1/4 cup celery
12 snow peas
1/2 cup stock
4 water chestnuts
1 scallion stalk
1 tablespoon cornstarch
3 tablespoons water
1/2 teaspoon sugar
Dash of pepper
2 tablespoons oil
1/2 teaspoon salt
Directions
1. Blanch and toast almonds. Dice roast pork, Chinese cabbage stems, fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water chestnuts. Mince scallion.
2. Blend cornstarch and cold water to a paste; stir in sugar and pepper.
3. Heat oil. Add salt, then all vegetables; stir fry to coat with oil (about 2 minutes).
4. Stir in and heat stock quickly. Then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add roast pork, stir frying only to heat through. Then stir in cornstarch paste to thicken.
2. Blend cornstarch and cold water to a paste; stir in sugar and pepper.
3. Heat oil. Add salt, then all vegetables; stir fry to coat with oil (about 2 minutes).
4. Stir in and heat stock quickly. Then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add roast pork, stir frying only to heat through. Then stir in cornstarch paste to thicken.
