- 1
- 45 mins
Ingredients
- 2 tablespoons Vegetable oil
- 4 stalks celery; diagonally sliced
- 1 onion; thinly sliced
- 1/2 pound pork; or other meat
- 1 cup mushrooms; thinly sliced
- 1 green or red bell pepper; seeded and sliced thin
- 1 cup bean sprouts
- 1 cup Beef stock
- 1 tablespoon Cornstarch
- 2 tablespoons Soy sauce
- 2 large green onions; diagonally sliced
- salt; to taste
- black pepper; fresh ground, to taste
Preparation
Step 1
Cut the pork (or other meat) across the grain into small, thin strips.
In a large, heavy skillet (cast iron works best) or in a wok, heat the oil over high heat until it is smoking hot. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.
Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through.
Add the bean sprouts and cook, tossing for 1 minute.
Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened.
Season with salt and pepper to taste, and serve over rice.