Pork Stir Fry


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Made with leftover braised pork and uses cabbage.


1/4 cup vegetable oil
4 scallions, roughly chopped or 1/2 yellow onion, thinly sliced
2 to 3 cloves garlic, minced
1-inch of ginger, minced
Soy sauce
1 red pepper, julienne
1/2 head cabbage, thinly sliced
1 cup broccoli, peas, or spinach, carrots -- fresh or frozen
About 1 pound leftover pork roast, thinly sliced
4 cups cooked rice


In a wok or large saute pan over high heat, oil and saute scallions and cook about 1 minute. Add carrots and cook about 30 seconds. Add cloves and ginger cook about 30 seconds. Add soy sauce and cook, stirring often and cook about 2 minutes. Add peppers, and cabbage and cook stirring often about 1 minute, or until wilted. Depending on the vegetable’s cooking time, add to pan and cook about 1 minute, stirring often. Add pork and cook about 1 minute, stirring often. Add water chestnuts and bean sprouts and cook about 1 minute, stirring often. Remove from heat and serve with rice.

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