asian pork and vegetables

here is your template for any Asian entree;  just substitute the lean meat, the chopped vegetables and the crunchy additions.  this is a very easy recipe that is easily adapted to your own selections and preferences.

begin with your lean meat.  i chose thin strip of pork, but beef or chicken could also be used.  prepare about 1/2 pound of your choice of meat.  mix the meat with 2 tablespoons low sodium soy sauce, 1 tablespoon sherry or red wine, and 1 teaspoon cornstarch.

next, prepare your choice of vegetables for the stir fry.  i chose broccoli, red pepper and white onion.  other choices would be:  any green vegetable, carrots, or cauliflower.  use about 2 cups of these total.  then, for a crunch to the dish, add 1/2 cup of bamboo shoots, water chestnuts, bean sprouts or even sliced celery.  any of these will work in the dish.  i used celery.

add about 2 tablespoons of canola oil to an electric skillet or wok, and stir fry your meat first, adding the vegetables and crunchy additions.  this entree comes together in a matter of minutes and is typically enjoyed by everyone.

serve with rice or lo mein noodles. 

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