- 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.
