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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A good recipe for using up leftover roast pork. Omit the salt if you wish. If you want a thicker sauce, increase the amounts of cornstarch and water. Recipe from Madame Wong's Long-Life Chinese Cookbook my favorite Chinese cookbook! Ingredients:
1/2 lb roast pork, sliced thin |
4 tablespoons peanut oil |
1/2 lb bok choy, thinly sliced |
1/4 lb snow peas, washed,strings removed (pea pods) |
1 teaspoon salt |
1/4 cup chicken stock |
2 tablespoons light soy sauce |
1 teaspoon sugar |
1/2 teaspoon cornstarch |
1 teaspoon water |
Directions:
1. Heat 1 tablespoon oil in a wok or skillet over medium-high heat; stir-fry roast pork 1 minute, remove and set aside.
2. Heat 3 tablespoons oil in the same pan over medium-high heat; stir-fry bok choy and snow peas 1 minute, add salt.
3. Add pork, stock, soy sauce and sugar; stir-fry 1 minute.
4. Combine cornstarch and water; add to wok and stir until thickened.
5. Serve over rice or ramen noodles.
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