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PORK AND VEGETABLE STIR FRY
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar
1 pound lean pork, cut into ½ inch cubes
2 tablespoons dry white wine
teaspoon ground ginger
4 tablespoons vegetable oil
2 medium carrots, sliced thin on a diagonal
1 small green pepper cut in 1-inch pieces
½ pound fresh mushrooms, sliced
1 15-ounce can of baby ears of corn, drained and rinsed
½ cup chicken broth or bouillon
1. In bowl, combine cornstarch, sugar and salt. Add pork cubes and stir to mix. Add
soy sauce, wine, and ginger to bowl; stir again to mix. Marinate 30 minutes.
2. Preheat 2 tablespoons oil in the Wok at 375°F/190.5°C. Add pork and stir-fry until
no longer pink. Push up sides of Wok.
3. Add carrots and stir-fry 2-3 minutes until just tender. Push up sides. Add 1
tablespoon oil, heat briefly and add green pepper, stir-fry 1-2 minutes. Push up
sides. Add mushrooms and stir-fry for 2 minutes. Push up side. Add corn and
stir-fry for 2 minutes. Stir all ingredients gently to combine. Add chicken broth
and stir until heated. Reduce heat to warm for serving. Serves 4.
CHICKEN WITH SNOW PEAS AND CASHEWS
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon hoisin sauce
1 whole chicken breast, skinned, boned and cut into 1 inch pieces
2 tablespoons vegetable oil
½ pound fresh snow peas, trimmed with strings removed
1 8–ounce can sliced water chestnuts, drained
½ cup chicken broth or bouillon
½ cup cashews
1. In bowl, combine garlic, soy sauce, corn starch and hoi sin sauce. Stir to blend.
Add chicken and stir to coat. Marinate 15 minutes.
2. Preheat oil in Wok to 375°F/190.5°C. Add chicken mixture and stir-fry until
opaque (about 5 minutes). Push up side of Wok.
3. Add snow peas and water chestnuts. Stir-fry for 2 minutes. Add broth and
combine all ingredients, stirring until slightly thickened. Garnish with cashews.
Reduce heat to warm for serving. Serves 3-4.