Stir-Fried Vegetables

• 6 pork chops, remove all fat and bones and cut into strips
• 1 1/2 c. oil
• 1 thumb-sized piece of ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 stalks celery, cut diagonally into 1/2-inch slices
• 5 large mushrooms, sliced
• 2 carrots, cut diagonally
• 1 pkg. frozen Chinese pea pods
• 1 (8 oz.) can sliced bamboo shoots, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 small nappa or Chinese cabbage, chopped
• 1/2 cauliflower, sliced (optional)
• 1 bunch fresh broccoli, sliced (optional)
• 1 small pkg. fresh bean sprouts
• 2 tsp. oyster sauce (Cannata's)
• 3 Tbsp. soy sauce
• salt and pepper to taste
• Accent to taste

1. Heat oil in wok until very hot.
2. Drain pork thoroughly and deep fry in hot oil for just 30 seconds.
3. Remove and drain on paper towel.
4. Pour out all but 3 tablespoons oil. Fry ginger and garlic gently for 30 seconds.
5. Add all vegetables and stir-fry. Add oyster sauce, salt, pepper and Accent.
6. Stir-fry until vegetables are cooked but still crunchy.
7. Serves 10.

pork chops, oil, ginger, garlic, stalks celery, mushrooms, carrots, frozen chinese, bamboo shoots, water chestnuts, chinese cabbage, cauliflower, fresh broccoli, fresh bean sprouts, oyster sauce, soy sauce, salt, accent

Taken from www.cookbooks.com/Recipe-Details.aspx?id=495840 (may not work)