Stir-fried pork slices & celery (thit lon xao voi can tay

Yield: 4 servings

Measure 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
4 Celery stalks -- sliced
1 tablespoon Nuoc Mam sauce -- optional
3 tablespoons Chicken stock

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

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