Pork ‘n’ Pepper Stir-fry
I like the taste of chop suey, so I came up with my own recipe. This speedy stir-fry is the satisfying result.—Opal Hoferer, Topeka, Kansas
Total TimePrep/Total Time: 25 min.
- 1-1/2 cups julienned celery
- 1 medium green or sweet red pepper, julienned
- 1 medium onion, cut into wedges
- 1 garlic clove, minced
- 3 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1-1/4 cups cold water
- 1 cup cubed cooked pork, beef or chicken
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- Hot cooked rice
- In a skillet, stir-fry celery, green pepper, onion and garlic in oil until crisp-tender. Combine cornstarch and water until smooth; stir into vegetables. Add pork, soy sauce and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts1 cup: 211 calories, 14g fat (2g saturated fat), 32mg cholesterol, 668mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 12g protein.
Originally published as Pork N Pepper Stir-fry in Country Woman January/February 2000