Serves: 4
Total Calories: 360
1. Dice and cook pork as in Deep-fried Pork: Marinated or Unmarinated.
2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste.
3. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add all vegetables stir-fry 2 minutes.
4. Stir in and heat stock quickly, then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add deep-fried pork cubes and cook, covered, onlv to heat through (about 1 minute). Then stir in cornstarch paste to thicken and serve at once.
NOTE: Leftover deep-fried pork cubes can be used in this recipe. They mav be combined with other stir-fried vegetables in the same way.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Deep-Fried Pork and Vegetables recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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