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- Stir-Fry with Pork and Vegetables
- Based on Pork Stir-Fry with Chines Vegetables
- 1 lb. pork (loin or boneless chops), cut into cubes
- 2 T. sesame oil (I used a fiery toasted sesame oil.)
- 2 large garlic cloves, minced
- 4 baby bok choy, trimmed and separated
- 1 c. carrots, thinly sliced
- 3 stalks of celery, thinly sliced
- 8 oz. mushrooms, thinly sliced
- 1/2 onion, thinly sliced
- 1/4 cup soy sauce
- 1 c. vegetable broth
- 2 T. cornstarch dissolved in 1/4 c. water
- I hesitated to make fried rice after Shan-Shan scoffs at a classmate’s lunch order: “Fried rice? Too easy for Mr. Chu.”
- Taiwan Fried Rice
- Based on Taiwan Fried Rice
- 3 T. sesame oil (Again, I used a fiery version.)
- 1 c. green peas
- 1 c. grated carrots
- 2 scallions, thinly sliced
- 1 T. minced garlic
- 1/4 c. soy sauce
- 1 (8 oz.) can crushed pineapple, partially drained
- 4 c. cooked rice
View Full Recipe at Eliots Eats
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