Title: Stir-Fried Deep-Fried Pork and Vegetables
Categories: Meat
Yield: 4 Servings

1/2 lb Deep-fried pork cubes
1 c Chinese cabbage
1 c Sherry
1/2 c Onion
1/4 c Bamboo shoots
1/4 c Snow peas
1 Clove garlic
1 tb Cornstarch
1 tb Soy sauce
2 tb Water
2 -(up to)
3 tb Oil
1/2 ts Salt
1/2 c Stock

1. Dice and cook pork as in Basic Deep-fried Pork (see recipe).

2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow
peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste.

3. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add
all vegetables; stir fry 2 minutes.

4. Stir in and heat stock quickly, then cook, covered, over medium heat
until vegetables are nearly done (about 2 minutes).

5. Add deep-fried pork cubes and cook, covered, only to heat through
(about 1 minute). Then stir in cornstarch paste to thicken and serve at
once.

NOTE: Leftover deep-fried pork cubes can be used in this recipe. They
may be combined with other stir-fried vegetables in the same way.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.