1 c Shredded pork (see Note)
1 tb Soy sauce
1/2 c Bamboo shoots; shredded
1/2 c Water chestnuts; sliced
1 Celery, long rib; sliced
Salt & pepper; as required
2 tb Peanut oil
1 md Onion; slice thin
1/2 lb Fresh bean sprouts (3 c)
1/2 c Canned mushrooms; sliced -OR-
1 c Fresh mushrooms; sliced
1 tb Corn starch; dissolved in:
1/3 c Water
Note:
Beef, shrimp, chicken, veal, turkey may be used in lieu of pork.
If you are worried about overcooking the ingredients when adding
more, remove them from the wok after they are cooked and put them
in a 150°F oven until you wish to combine them.
Shred pork into narrow strips, slice onion. Marinate both in soy
sauce. In the meantime slice all other ingredients and arrange on
platter, ready to cook. Assemble corn starch solution.
Place oil in walk, turn on heat. As oil is heating turn wok so that
oil will coat as much cooking surface as possible. When oil begins
to smoke slightly, add marinated pork and onions. Stir fry about
2 minutes until pork is browned. Place wok cover over pork and cook
another 2-3 minutes, making sure that the meat is thoroughly
cooked. Uncover wok, add bean sprouts and celery. Stir and cook for
2 minutes. Add all the rest of the ingredients--add salt and pepper
for taste. Stir fry thoroughly. Cover wok and cook for another
2-3 minutes. Uncover wok and add corn starch solution; be sure the
solution is well mixed before adding to wok. Shut heat off and stir
all food together. Serve over rice.
