Chinese is one of my favorite foods. The flavor, balance, and combination of textures are so satisfying. You do not have to wait for a night out to have good Chinese. You can make it yourself and enjoy it at home. If you need to watch your food budget, Chinese food will feed a family reasonably because it does not need a large piece of meat.

When you are selecting the vegetables, use vegetables that your family enjoys. You should use about one pound of vegetables. If your family does not like one of the vegetables listed, select something else like mushrooms, tomatoes, onions, green beans, carrots or bean sprouts. Just make sure when you have made your vegetable choices that you have about a pound of vegetables to balance out the amount of meat and the rest of the ingredients.

I had some leftover pork from the Oven Barbecued Ribs recipe that I used for this recipe and it was delicious. The only thing I changed was when the meat looked warm and was slightly brown I removed it. I didn’t cook it the full three minutes since it was already cooked.

Ingredients

1/2 pound lean pork

Vegetables (1 pound vegetables)
1 cup celery
1/2 cup bamboo shoots
1/4 cup water chestnuts
1/4 cup snow peas
1/2 cup green pepper
1 cup coarsely chopped cabbage
2 green onions

1 garlic clove
1 slice fresh ginger root
2 tablespoons oil
2 tablespoons oil
1/2 teaspoon salt
1 tablespoon sherry, wine, or water
1/2 cup stock
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
2 teaspoons soy sauce

Preparation

Slice pork thin against the grain. Slice the vegetables. Cut the green onion and top into ½-inch sections. Crush garlic by whacking it with a knife or by using a garlic press. Shred the ginger by peeling a piece of the ginger and slicing it in thin strips. Gather the strips together and cut the strips again in the opposite direction.

Heat oil in a wok like the Presto 5900 1500-Watt Stainless-Steel Electric Wok
or a deep skillet. Add vegetables and stir-fry until slightly softened; then remove the vegetables from the wok.

Add the remaining oil to the wok. When the oil is heated add salt, green onion, garlic, and ginger root. When the ingredients are slightly brown, add pork and stir-fry about 3 minutes until it begins to brown.  Sprinkle with sherry, wine, or water. Stir-fry a few seconds to warm the sherry, wine, or water.

Return the vegetables to the wok. Add chicken stock and soy sauce. Simmer, covered, until done. Blend cornstarch, water, and remaining soy sauce to a paste.  Stir slowly into the wok to thicken the stir-fry.

Serve it while it is hot.

Enjoy!