2 tsp oil
2 cup cold diced roast pork
2 carrots, pared, sliced thin diagon
1 kohlrabi, peeled, quartered, sliced, thin
1 onion, diced
1 chinese vegetables, mixed, c anned, drained
3 tsp soy sauce
1 water
1 salt
1 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
Serves: 4
Recipe Categories: Asian; Chinese; Meat; Pork; Vegetable
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