Crafts and Life

0.5 lb roast pork
1 lb vegetables (see note)
2 scallions
1 slice fresh ginger root
1 tbs cornstarch
1 tbs soy sauce
1 tbs water
few drops sesame oil
1.5 tbs oil
1.5 tbs oil
0.5 cup stock
0.5 tsp salt
Slice roast pork and vegetables, cut scallions in 1 inch sections, mince the ginger root.
Blend cornstarch, soy sauce, water and sesame oil to a paste.
Heat oil, stir fry the scallions until translucent, add the roast pork, stir fry for one more minute then remove from the pan.
Heat remaining oil, add vegetables and fry for about a minute, add the stock, salt and ginger root and heat quickly.
Return the pork and scallions to the pan, then stir in the cornstarch paste and heat through until the sauce is glossy and thickened.
Note : Roast pork may be purchased ready done from Chinese stores. Vegetables, use any of the following in combination – bean sprouts, broccoli, Chinese lettuce, Chinese cabbage, mustard cabbage, celery, fresh mushrooms, peppers, spinach, string beans.
Serves 4 – taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller

Labels: one-pot, Oriental, Pork, stir-fry, veggies