| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Ham/pork, China | 4 | Servings |
INGREDIENTS
| 2 | ts | Oil |
| 2 | c | Cold diced roast pork |
| 2 | Carrots; pared, sliced thin diagonally | |
| 1 | Kohlrabi, peeled, quartered, sliced thin | |
| 1 | Onion, diced | |
| 1 | Chinese vegetables, mixed, c anned; drained | |
| 3 | ts | Soy sauce |
| Water | ||
| Salt | ||
| Rice; cooked |
INSTRUCTIONS
# Note: Fresh vegetables may be substituted for the canned Chinese vegetables. Use about 2 to 3 cups of a combination of thinly sliced green or sweet red pepper, celery, mushrooms, etc. plus a cup or so of bean sprouts. Heat oil in a large heavy skillet. Add the pork and cook, stirring, over high heat for about 1 minute or until any bits of fat on the pork are crisp. Add vegetables, soy sauce, and a couple of tablespoons of water and toss to mix. Cover skillet and cook over medium heat only until carrots and turnip are crisp-tender. This will take less than 10 minutes if the vegetables have been cut thinly enough. Stir in 2 tb. cornstarch mixed with about 1 cup of water to make a sauce and cook for a minute or less, stirring gently, until thickened. Serve with rice. Adapted from: _The Plan-Ahead Cookbook_ by Ceil Dyer. Toronto: McMillan & Co., 1969. From the files of Linda Shogren File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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