Stir-fried Roast Pork And Mixed Vegetables

O blessed Jesus, Your love is wonderful! It is the admiration, joy and song of glorified saints. The experimental sense of Your love on earth sweetens the bitterness of life and disarms death of all its terrors! It was love which moved You to bow the heavens, to come down and sojourn on earth, to humble Yourself, to take on You the form of a servant, and become obedient onto death, even the death of the cross! You pitied me in my lost estate. You sought and found me when I sought You not. You spoke peace to me in the day of my distress, when the clouds of guilt and darkness hung heavy on my soul and I was brought to the borders of despair. You have borne with all my weakness, corrected my mistakes, restored me from my wanderings, and healed my backslidings. May Your lovingkindness be ever before my eyes to induce me to walk in Your truth. May Your love be the daily theme of my meditations, and the constant joy of my heart!

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	6	Servings

INGREDIENTS

1/4	c	Almond meats
1/2	lb	Roast pork
1	c	Chinese cabbage stems
1/2	c	Fresh mushrooms
1/2	c	Bamboo shoots
1/2	c	Onions
1/4	c	Celery
12		Snow peas
4		Water chestnuts
1		Scallion stalk
1	T	Cornstarch
3	T	Water
1/2	t	Sugar
1	ds	Pepper
2	T	Oil
1/2	t	Salt
1/2	c	Stock

INSTRUCTIONS

Blanch and toast almonds. Dice roast pork, Chinese cabbage stems,
fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water
chestnuts. Mince scallion. Blend cornstarch and cold water to a  paste;
stir in sugar and pepper. Heat oil. Add salt, then all  vegetables;
stir-fry to coat with oil (about 2 minutes). Stir in and  leat stock
quickly. Then cook, covered, over medium heat until  vegetables are
nearly done (about 2 minutes). Add roast pork,  stir-frying only to
heat through. Then stir in cornstarch paste to  thicken. Serve at once,
garnished witl toasted almonds.  VARIATIONS: For the roast pork,
substitute roast beef, chicken, duck  or lamb.  For the vegetables,
substitute the following combination: 1/2 cup snow  peas, diced; 1 cup
asparagus and 1-1/2 cups string beans, diced and  parboiled; and 2 cups
broccoli, broken in flowerets and parboiled.  From <The Thousand Recipe
Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 176 Calories From Fat: 92 Total Fat: 10.3g Cholesterol: 24.7mg Sodium: 464.6mg Potassium: 469.1mg Carbohydrates: 11.2g Fiber: 2.8g Sugar: 4.9g Protein: 10.2g