Recipe - Chop Suey (Pork With Vegetables)

2 teaspoon Oil
2 cup Cold minced roast pork
2 Carrots; pared, cut or sliced up thin
diagonally
1 Kohlrabi, peeled, quartered,
cut or sliced up thin
1 Onion, minced
1 Chinese vegetables, mixed, c
anned; drained
3 teaspoon Soy sauce
Water
Salt
Rice; cooked

# Note: Fresh vegetables may be substituted for the canned Chinese
vegetables. Use about 2 to 3 cups of a combination of thinly cut or sliced up green
or sweet red pepper, celery, mushrooms, etc. plus a cup or so of bean
sprouts. Heat oil in a large heavy skillet. Add the pork and cook,
stirring, over high heat for about 1 minute or until any bits of fat on the
pork are crisp. Add vegetables, soy sauce, and a couple of tablespoons of
water and toss to mix. Cover skillet and cook over medium heat only until
carrots and turnip are crisptender. This will take less than 10 minutes if
the vegetables have been cut thinly enough. Stir in 2 tb. cornstarch mixed
with about 1 cup of water to make a sauce and cook for a minute or less,
stirring gently, until thickened. Serve with rice. Adapted from: _The
PlanAhead Cookbook_ by Ceil Dyer. Toronto: McMillan & Co., 1969. From the
files of Linda Shogren

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip