Serves: 6
Total Calories: 436
1. Blanch and toast almonds. Dice roast pork, Chinese cabbage stems, fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water chestnuts. Mince scallion.
2. Blend cornstarch and cold water to a paste stir in sugar and pepper.
3. Heat oil. Add salt, then all vegetables stir-fry to coat with oil (about 2 minutes).
4. Stir in and heat stock quickly. Then cook, covcred, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add roast pork, stir-frying only to heat through. Thcn stir in cornstarch paste to thicken. Serve at once, garnished with toasted almonds.
VARIATIONS:
* For the roast pork, substitute roast beef, chicken, duck or lamb.
* For the vegetables, substitute the follmving 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Roast Pork And Mixed Vegetables recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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