Chop Suey (Pork With Vegetables)
chinese, pork
2 teaspoon oil
2 cup cold diced roast pork
2 carrots; pared, sliced thin diagon
1 kohlrabi, peeled, quartered, sliced; thin
1 onion, diced
1 chinese vegetables, mixed, c anned; drained
3 teaspoon soy sauce
1 water
1 salt
1 rice; cooked
# Note: 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. cornstarch 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. Adapted from: _The Plan-Ahead Cookbook_ by Ceil Dyer. Toronto: McMillan & Co., 1969. From the files of Linda Shogren
Yield: 4 servings