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PORK STIR-FRY 1 lb. lean boneless pork 1/3 c. boiling water 2 tsp. cornstarch 1 tsp. ginger root, grated 1 c. bias-sliced celery 2 c. thinly sliced fresh mushrooms 1/2 tsp. chicken bouillon 3 Tbsp. soy sauce 2 Tbsp. cooking oil 6 c. small spinach leaves 10 green onions, bias sliced 2 c. fresh bean sprouts 1 (8 oz.) can water chestnuts, drained and thinly sliced Partially freeze pork; thinly slice the meat into bite-size pieces. Dissolve bouillon granules into the boiling water. Blend soy sauce into cornstarch; stir in bouillon. Preheat wok or large skillet over high heat; add oil. Stir-fry ginger root in hot oil 30 seconds. Add spinach, celery and green onions; stir-fry 2 minutes. Remove (add more oil if needed). Add mushrooms, bean sprouts and water chestnuts. Stir-fry 1 minute. Remove. Add pork; stir-fry 2 minutes. Stir soy mixture; add to pork. Cook and stir until bubbly. Add all vegetables. Cover; cook 1 minute. Makes 6 servings. Note: You may substitute chicken instead of pork. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |