Recipe - Stir-Fried Roast Pork And Mixed Vegetables

One fourth cup Almond meats
One half pound Roast pork
1 cup Chinese cabbage stems
One half cup Fresh mushrooms
One half cup Bamboo shoots
One half cup Onions
One fourth cup Celery
12 Snow peas
4 Water chestnuts
1 Scallion stalk
1 tablespoon Cornstarch
3 tablespoon Water
One half teaspoon Sugar
1 ds Pepper
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

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; stirfry to coat with oil
(about 2 minutes).

4. Stir in and leat stock quickly. Then cook, covered, over medium heat
until vegetables are nearly done (about 2 minutes).

5. Add roast pork, stirfrying 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: One half cup snow
peas, minced ; 1 cup asparagus and 1One half cups string beans, minced and
parboiled; and 2 cups broccoli, broken in flowerets and parboiled.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.