Serves: 4
Total Calories: 446
1. Slice roast pork and vegetables. Cut scallions in l-inch sections. Mince ginger root.
2. Blend cornstarch, soy sauce, cold water and sesame oil to a paste.
3. Heat oil. Add scallions and stir-fry until translucent. Add roast pork stir-fry 1 minute more. Remove from pan.
4. Heat remaining oil. Add vegetables and stir-fry to coat with oil (about 1 minute). Stir in stock, salt and ginger root and heat quickly. Then cook, covered, over medium heat until nearly done.
5. Return pork and scallions, stir-frying only to reheat. Then stir in cornstarch paste to thicken. Serve at once.
NOTE: Roast pork may be purchased ready-cooked in Chinese food stores or prepared at home. For the vegetables, use in any combination bean sprouts, broccoli, Chinese lettuce, Chinese cabbage, mustard cabbage, celery, fresh mushrooms, peppers, spinach, string beans. (From the Edit Tap, click to open and follow cooking instructions.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Stir-Fried Roast Pork recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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