Chinese Pork And Vegetables

• 3 tbsp. oil
• 1 medium green pepper, cut into strips
• 1 c. radish slices
• 1 medium onion, cut into wedges
• 1 (8 oz.) can water chestnuts, drained and halved
• 1 c. mushroom halves
• 1 lb. boneless pork shoulder, cut into 1/2 inch strips
• 3/4 c. thick and spicy barbecue sauce
• 3 Tbsp. soy sauce
• 1/4 tsp. ground ginger
• 1/4 tsp. crushed red pepper
• 3 c. hot cooked rice

1. Heat 2 Tbsp. oil in wok or large skillet over medium high heat. Add peppers, radishes and onions; stir fry 3 to 5 minutes or until crisp tender. Add water chestnuts and mushrooms; stir fry for 1 minutes. Remove vegetables from pan. Add remaining oil and pork to pan; stir fry 9 to 10 minutes or until tender. Stir in vegetables and all remaining ingredients except rice; simmer 1 minutes, stirring occasionally. Serve over rice.

oil, green pepper, radish slices, onion, water chestnuts, mushroom halves, pork shoulder, barbecue sauce, soy sauce, ground ginger, red pepper, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23562 (may not work)