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