2 tablespoons soybean oil
1/2 cup vertically sliced onions
2 cups Chinese pea pods (about 1/2 lb)
1 cup sweet red bell pepper, cubed
6 ounces cooked pork, cut in 2-inch strips
1/2 cup sliced mushrooms
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon sugar
Pepper, to taste
Servings: 4
Heat oil in large nonstick skillet or wok over medium-high heat about 1 minute or until hot. Add onions and stir-fry about 2 minutes. Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and pork is thoroughly heated.
Cuisine: Asian
1/2 cup vertically sliced onions
2 cups Chinese pea pods (about 1/2 lb)
1 cup sweet red bell pepper, cubed
6 ounces cooked pork, cut in 2-inch strips
1/2 cup sliced mushrooms
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon sugar
Pepper, to taste
Servings: 4
Heat oil in large nonstick skillet or wok over medium-high heat about 1 minute or until hot. Add onions and stir-fry about 2 minutes. Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and pork is thoroughly heated.
Cuisine: Asian
Last edited by a moderator:
