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Hall Cook Book

Polynesian Vegetables

Category: Main Dish / Submtd By: Richard Hall

Yield: 6 Servings

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.

1/4 Cup Peanut Oil	1/4 Cup Mushrooms, Sliced Thinly
2 Cloves Garlic, Cut Into Slivers	1/3 Cup Green Pepper, Sliced Thinly
1/2 Cup Pork, Thinly Sliced	1 Cup Chicken Stock
1/2 Cup Celery, Thinly Sliced On	1 Teaspoon Salt
-The Diagonal	1/4 Teaspoon Pepper
1 Cup Chinese Cabbage, Chopped	1 Teaspoon Soy Sauce
-Into Bite Size Pieces	1 Teaspoon Sherry
1/2 Cup Onion, Cut Into Thin Strips	1 1/2 Tablespoon Corn Starch
1 Cup Fresh Bean Sprouts

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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