Pork Oriental Stir-Fry

Ingredients

•  2-3 lbs pork, cut in small chunks (pork steaks are cheapest)
  
•  1 Cup chopped cabbage
  
•  3 radishes, sliced fairly thin
  
•  1/2 Cup julianned carrots (julianne: cut lengthwise into small strips)
  

Marinate veggies for 30 min or more in:

•  1/4 Cup soy sauce
  
•  2 Tb vinegar or lemon juice
  
•  1/4 tsp salt
  
•  1/4 tsp ginger
  
•  dash or two of hot mustard powder (prepared mustard will do, but use it sparingly unless you like hot food!)
  

Marinate meat for 30 min or more in:

•  1/4 soy sauce
  
•  1/4 tsp ginger
  
•  1/2 tsp onion salt
  
•  1/2 tsp barbeque spice (or 1 tsp BBQ sauce)
  
•  2 Tb brown sugar (regular will do, brown's better)
  
•  dash or two of paprika
  
•  dash or two of hot mustard powder
  

Prep:
Put a Tbl of oil in the pan or wok and coat the inside. Heat the pan and add meat, draining excess marinade. Stir-fry meat until brown on the outside. Push meat to sides of pan (or wok) and dump in the veggies with the veggie marinade. Cover and turn down heat to a low simmer. Stir the veggies once or twice during cooking. Simmer for about 5 minutes or until veggies are tender but not soggy. Mix the meat into the veggies. Serve over a plate of white or long grain rice.
Serve over rice or chow mein noodles. Serves about 4.

NOTE: Lots of other veggies will work. Try a pkg. of frozen veggies that you like: Broccoli/Cauliflower mixture or greenbeans or carrots and diced green pepper. Be creative and make changes! Try to use fresh or frozen - canned veggies tend to be soggy.