| 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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