Thursday, April 19, 2007

Stir-Fried Pork with Vegetables

I have a cookbook called The Ultimate Chinese & Asian Cookbook and I have found that almost all the recipes in it are delicious.

This week I made a version of the Stir-Fried Pork with Vegetables from page 193.

The recipe is as follows:

8 oz Pork loin
1 T. soy sauce
1 t. brown sugar
1 t. Chinese rice wine
2 t. corn starch paste (what ever that is) I just added 2 T. corn starch to the pork
4 oz. snow peas I used sugar snap peas pods
1 1/2 cup white mushrooms
1 carrot
1 scallion
1/4 cup vegetable oil
I added 1/2 cup red and orange peppers, cut in 1 inch pieces.
a few drops sesame oil
chicken stock if needed

1. Cut the pork into thin slices, each about the size of a postage stamp. Marinate with about 1 t. soy sauce, brown sugar, rice wine, and corn starch.
2. Trim the snow peas. thinly slice the mushrooms. Cut the carrots into pieces roughly the same size as the pork. cut the scallion into short sections.

3. Heat oil in a preheated wok and stir-fry the pork for about 1 minute. remove pork while you cook vegetables.

4. Add the vegetables to the wok and stir-fry for about 2 minutes. Add the pork and some stock if needed. Continue cooking and stirring for about 1 minutes, add the remaining soy sauce . Sprinkle with sesame oil and serve.

My 3 year old daughter has so much fun setting up her good so that I can take a picture of that too. Tonight I am posting her dish.


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