Title: Chop Suey (Pork with Vegetables)
Categories: Ham/pork, China
Yield: 4 Servings

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, c
-anned; drained
3 ts Soy sauce
Water
Salt
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip