Chinese Pork and Vegetable Stir-Fry
- 1 lb pork cut in thin bite-sized pieces
- 1 Tbsp cornstarch
- 1/2 tsp ginger
- 2 Tbsp dry sherry
- 2 Tbsp soy sauce
- 1/2 c chicken broth
- 4 Tbsp cooking oil
- 6-oz pkg pea pods
- 1 can Chinese veggies, drained
- 1 sweet red pepper
- Hot cooked rice
Combine cornstarch, ginger, sherry, soy sauce, and broth.
Cook meat in hot oil.
When cooked, add veggies and stir-fry about three minutes; add soy sauce mixture.
Heat until thickened and serve over rice.