| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Cyberealm, Meats |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless pork, cut into thin strips |
| 1 |
tb |
Teriyaki sauce |
| 1/8 |
ts |
Crushed red pepper |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Teriyaki sauce |
| 1 |
tb |
White vinegar |
| 3/4 |
c |
Water |
| 2 |
tb |
Oil |
| 3 |
c |
Cut up vegetables, like carrots, broccoli and water chestnuts 1/2 tsp salt |
INSTRUCTIONS
FROM DIANE HICKS
Combine pork, the 1 T teriyaki sauce and red pepper; set aside.
Combine the cornstarch, the 2 T teriyaki sauce, vinegar and water;
set aside. Heat 1 T oil in a wok or large skillet over medium high
heat. Stir fry pork mixture until pork is no longer pink, about 2 min.
Remove. Add 1 T oil to wok or skillet; stir fry the vegetables until
crisp-tender. Add cornstarch mixture, pork and salt; stir fry until
mixture boils, about 2 minutes.
Source: "The Best of Byerly's", a recipe collection from the test
kitchen of Byerly's Home Economists (Byerly's Inc., Edina, MN, 1985)
Originally posted by Diane Hicks, Wildnet Cooking Comphile BBS
Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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