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.
 
 
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