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Add a photoServings: 6
Ingredients
- 1/4 c. Almond meats
- 1/2 lb Roast pork
- 1 c. Chinese cabbage stems
- 1/2 c. Fresh mushrooms
- 1/2 c. Bamboo shoots
- 1/2 c. Onions
- 1/4 c. Celery
- 12 x Snow peas
- 4 x Water chestnuts
- 1 x Scallion stalk
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
- 1/2 tsp Sugar
- 1 dsh Pepper
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
Directions
- 1. Blanch and toast almonds. Dice roast pork, Chinese cabbage stems, fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water chestnuts. Mince scallion.
- 2. Blend cornstarch and cool water to a paste; stir in sugar and pepper.
- 3. Heat oil. Add in salt, then all vegetables; stir-fry to coat with oil
- (about 2 min).
- 4. Stir in and leat stock quickly. Then cook, covered, over medium heat till vegetables are nearly done (about 2 min).
- 5. Add in roast pork, stir-frying only to heat through. Then stir in cornstarch paste to thicken. Serve at once, garnished witl toasted almonds.
- VARIATIONS: For the roast pork, substitute roast beef, chicken, duck or possibly lamb.
- For the vegetables, substitute the following combination: 1/2 c. snow peas, diced; 1 c. asparagus and 1-1/2 c. string beans, diced and parboiled; and 2 c. broccoli, broken in flowerets and parboiled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 57 | 50% |
| Total Fat 6.45g | 8% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 15mg | 5% |
| Sodium 283mg | 12% |
| Potassium 270mg | 8% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.19g | 1% |
| Protein 6.8g | 11% |
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