Stir Fry Vegetables

Method4 steps

1. 1

   Step 1: Cut the 7 oz cabbage into about 2-inch (5 cm) squares. Thinly slice the half carrot, half onion and seeded half green pepper, keeping the harder carrot/onion separate from the cabbage and pepper.

   Uses 7 oz cabbage · 1/2 carrot · 1/2 onion · 1/2 green pepper

2. 2

   Step 2: Put 1 tablespoon vegetable oil, ¼ teaspoon minced garlic and ¼ teaspoon minced ginger in a wok and heat over medium heat. Add the 5 oz thinly sliced, small pork (5 oz) pieces and stir-fry for about 2 minutes until browned; the pork will continue cooking with the vegetables.

   Initial pork browning · 2 minUses 1 Tbsp vegetable oil · 1/4 tsp garlic (minced) · 1/4 tsp ginger (minced) · 5 oz pork (thinly sliced and cut small)

3. 3

   Step 3: Turn the heat to high. Add the prepared carrot and onion first, then the cabbage and green pepper and all 4 oz bean sprouts. Stir constantly until the pork and bean sprouts are cooked through and the vegetables are wilted but still crisp-tender.

   Uses Browned pork with garlic, ginger and oil · Thin carrot and onion slices · Cabbage squares and thin green-pepper slices · 4 oz bean sprouts

4. 4

   Step 4: Season the cooked pork and vegetables with ¼–½ teaspoon salt, pepper to taste and 2 teaspoons soy sauce. Toss well, remove from the heat and serve in 2 portions.

   Uses Fully cooked pork-and-vegetable stir-fry · ¼–½ teaspoon salt, to taste · pepper · 2 tsp soy sauce