Chop suey (pork with vegetables)

Yield: 4 Servings

Measure Ingredient
2 teaspoons Oil
2 cups Cold diced roast pork
2 \N Carrots; pared, sliced thin diagonally
1 \N Kohlrabi, peeled, quartered, sliced thin
1 \N Onion, diced
1 \N Chinese vegetables, mixed, c anned; drained
3 teaspoons Soy sauce
\N \N Water
\N \N Salt
\N \N Rice; cooked

# Note: Fresh vegetables may be substituted for the canned Chinese vegetables. Use about 2 to 3 cups of a combination of thinly sliced 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 crisp-tender. 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 Plan-Ahead Cookbook_ by Ceil Dyer. Toronto: McMillan & Co., 1969. From the files of Linda Shogren

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