Roast Pork with Mixed Veggies
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
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Prep:
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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)
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Cooking Procedure:
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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.
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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.
