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Chinese Pork And Vegetables

pork

1 tablespoon cooking oil
1 pound lean boneless pork; cut in thin strips
2 cloves garlic; minced
1 onion; sliced
5 stalks celery; diagonally sliced
4 carrots; diagonally sliced
1 tablespoon peeled and grated fresh ginger root
1 cup hot chicken stock
2 tablespoons low-sodium soy sauce
1/4 teaspoon freshly ground pepper
1 small head cabbage
1 tablespoon cornstarch
2 tablespoons cold water
lemon juice
salt
freshly ground pepper

In wok or large heavy skillet, heat oil over high heat. Add pork and stir-fry until pork is no longer pink. Add garlic, onion, celery, carrots and ginger; stir-fry until onion is tender. Add stock, soy sauce and pepper. Cover, and simmer for 5 minutes. Shred cabbage (you should have about 4 cups packed shredded cabbage). Stir into skillet and cook for 3 to 4 minutes longer or until vegetables are tender-crisp. Blend cornstarch with cold water; gradually add to skillet, stirring constantly, until sauce thickens. Add lemon juice, salt and pepper to taste. Add sherry, dried chili peppers or perhaps more ginger to taste. Serve on a bed of hot fluffy rice.

Contributor: Smart Cooking - Anne Lindsay

Yield: 5 servings

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