Roast Pork with Mixed Veggies

Course Main Dish, Pork
Cuisine Asian

Ingredients

  • 1 lb roast pork
  • 1/4 lb snow peas
  • 1/4 lb bok choy
  • 1/4 lb fresh water chestnuts
  • 1/4 lb mung bean sprouts
  • 4 Scallions
  • Rub arount pan and remove:
  • 2 cloves garlic
  • 2 tsp ginger root minced
  • Binder:
  • 2 tsp water chestnut powder
  • 1 T sherry
  • 1 T dark soy sauce
  • 1/4 C almonds
  • 1 1/2 T peanut oil
  • 1/3 C stock

Instructions

  1. Prep:
  2. Slice roast pork in 1/2 x 1" pieces. String and slant-cut snow peas in 2 or 3 pieces. Slant-cut bok choy in 1" pieces. Peel and slice water chestnuts in 3-4 pieces. Wash and drain sprouts. Slant-cut scallions in 1" pieces. Mix binder. Rub garlic and ginger around pan. Roast almonds. (Toss in 1 tsp oil. Spread in cookie sheet. Roast at 325° 10-15 min., shaking once or twice till golden brown)
  3. Cooking Procedure:
  4. Place wok over med. high flame 30 sec. Add 1 1/2 T oil and heat 20 sec. Add garlic and ginger, stir and remove.
  5. Add scallions - 15 sec. Add bok choy stems - 2 min. Add snow peas - 1 min. Add water chestnuts and bean sprouts - 1/2 min. Add stock around the sides of wok, turn to high, and bring stock to a rapid boil. Re-stir binder and add to wok and stir at same time till thickened. Add roast pork and stir-fry till thoroughly heated. Sprinkle with roasted almonds.
roast pork with mixed veggies recipe
Roast Pork with Mixed Veggies Recipe
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