Stir-fried Roast Pork And Mixed Vegetables
| 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.
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Nutrition (calculated from recipe ingredients)
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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