Chop Suey (pork With Vegetables)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	China, Ham/pork	4	Servings

INGREDIENTS

2	t	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	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 122 Calories From Fat: 23 Total Fat: 2.6g Cholesterol: 0mg Sodium: 397.6mg Potassium: 414.4mg Carbohydrates: 22.8g Fiber: 3g Sugar: 6g Protein: 2.9g