Ingredients

2 tsp. 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.; drained
3 tsp. soy sauce
water
salt
rice; cooked

Cooking Instructions

Fresh vegetables may be substituted for the canned Chinese vegetables. Use about 2 to 3 C. of a combination of thinly sliced green or sweet red pepper, celery, mushrooms, etc. plus a C. 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 Tbls. 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 Tbls.. cornstarch mixed with about 1 C. of water to make a sauce and cook for a minute or less, stirring gently, until thickened. Serve with rice.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)