Stir-fried pork slices & celery (thit lon xao voi can tay
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Lean pork |
| Thinly sliced and but in 1 | ||
| ½ | \" pieces | |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sugqr |
| 2 | cups | Button mushrooms |
| ½ | pounds | Spring cabbage, cut in 2 |
| Inch slices | ||
| With tougher stems | ||
| Discarded | ||
| 4 | Celery stalks -- sliced | |
| Thinly | ||
| 1 | tablespoon | Nuoc Mam sauce -- optional |
| 3 | tablespoons | Chicken stock |
| Cornstarch | ||
| Salt | ||
Directions
1. Heat 1 tablespoon oil in the wok, add the pork and stir-fry over highest heat for 2½ minutes or longer if the pork needs more cooking. Add the soy sauce and sugar, and stir with the pork for a further 2 minutes. Scoop into a bowl and keep in a wa 2. Wipe the wok and pout in the remaining oil. Add the mushrooms, cabbage, and celery, and stir-fry for 1 ½ minutes. Add the Nuoc Mam sauce, if using, and stock and stir-fry for another minutes. Cover and leave to cook for a further 2 minutes. Then Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books