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Recipe by: eutidienne
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See below ingredients and instructions of the recipe
2 ts 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
-anned; drained
3 ts Soy sauce
Water
Salt
Rice; cooked
# Note: Fresh vegetables may be substituted for the canned Chinese
vegetables. Use about 2 to 3 cups of a combination of thinly sliced
green or sweet red pepper, celery, mushrooms, etc. plus a cup 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 tablespoons 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 tb. cornstarch mixed with about 1 cup of water to
make a sauce and cook for a minute or less, stirring gently, until
thickened. Serve with rice. Adapted from: _The Plan-Ahead Cookbook_
by Ceil Dyer. Toronto: McMillan Co., 1969. From the files of Linda
Shogren
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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