| Ingredients |
2 ts Oil
2 c Cold diced roast pork
2 Carrots; pared, sliced thin diagonally
1 Kohlrabi, peeled, quartered, sliced thin
1 Onion, diced
1 Chinese vegetables, mixed, canned; drained
3 ts Soy sauce
Water
Salt
Rice; cooked
| Method |
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. cornflour 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.
