Chop suey (pork with vegetables)
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Chop suey (pork with vegetables)
  Pork    Vegetables  
Last updated 6/12/2012 1:16:10 AM. Recipe ID 45885. Report a problem with this recipe.
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      Title: Chop suey (pork with vegetables)
 Categories: Ham/pork, China
      Yield: 4 Servings
 
      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
  
  File




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Recipe ID 45885 (Apr 03, 2005)

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