Stir-fried pork and peppers #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| 2 | Green peppers | |
| 2 | Celery stalks | |
| 1 | Scallion stalk | |
| 1 | Clove garlic | |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt (up to) |
| ¾ | cup | Stock |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 2 | tablespoons | Water |
Directions
1. Dice pork in ½-inch cubes. Dice green peppers and celery. Cut scallion in ½-inch sections. Crush garlic.
2. Heat oil. Add salt, then garlic and scallion and stir-fry a few times. Add pork and stir-fry until it loses its pinkness.
3. Stir in stock and heat quickly. Cook, covered, 3 to 4 minutes over medium heat.
4. Add green peppers and celery. Cook uncovered 2 to 3 minutes more, stirring frequently.
5. Meanwhile blend cornstarch, soy sauce and cold water to a paste, then stir in to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .