---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Polynesian Vegetables
 Categories: Main Dish
      Yield: 6 Servings
 
    1/4 c  Peanut Oil
      2 ea Garlic,Cut Into Slivers
    1/2 c  Pork,Thinly Sliced
    1/2 c  Celery,Thinly Sliced On The
           -Diagonal
      1 c  Chinese Cabbage,Chopped
           -Into Bite Size Pieces
    1/2 c  Onion,Cut Into Thin Strips
      1 c  Fresh Bean Sprouts
    1/4 c  Mushrooms,Sliced Thinly
    1/3 c  Green Pepper,Sliced Thinly
      1 c  Chicken Stock
      1 t  Salt
    1/4 t  Pepper
      1 t  Soy Sauce
      1 t  Sherry
  1 1/2 T  Corn Starch

[Note: Dad used to cook these vegetables as a side dish to the bbq
chicken for fund raisers and church welfare dinners. The dish is very
tastey! - peggy.]
Place garlic slivers in peanut oil and allow to sit overnight.
Prepare the vegetables and place in a baggie.  Place the baggie in the
refrigerator until ready to cook.
Prepare the meat.
Begin cooking about 15 minutes prior to the start of the meal.

Place the chicken stock, salt, pepper, soy sauce, and sherry in a small
pan.
Bring to a simmer over medium heat.
Place a large wok or frying pan over high heat.
Pour the oil into the pan, holding back the garlic.
When oil is hot, add the sliced pork.
Cook for about 2 minutes or until pork is cooked.
Add the vegetables and stir fry until the vegetables are hot to the
touch.
Pour the chicken stock over the vegetables, reserving about 1/4 cup.
Stir.
Add the cornstarch to the reserved 1/4 cup chicken stock and whisk.
Add the cornstarch mixture to the vegetables.
Stir until the sauce "clears" and thickens.
Serve immediately over fried noodles or cooked rice.


Per Serving: 109 Cal (76% from Fat, 6% from Protein, 18% from Carb); 2
g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 5 g Carb; 1 g Fiber;
25 mg Calcium; 0 mg Iron; 617 mg Sodium; 0 mg Cholesterol

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