Bill's Recipes

Stir-fried Pork with Vegetables

Trim fat from pork. If thick, cut into 2 thin slices each, to about 3/8 inch thick. Dust the pork with the spice on both sides. In a large pan, add the oil, and under medium heat, fry the pork for a few minutes on each side, till done. Meanwhile, if you use frozen vegetables, pour hot water over them to defrost them. For the canned onions, pour off the liquid, which can be used in place of broth. Some vegetables, like carrots, may need to be partially cooked in water or in a microwave.

Pour off excess fat. Remove the meat temporarily to a dish. Deglaze the pan with the vinegar, scraping the pan clean with a wooden spatula. Add the broth, bring to a boil. Add the vegetables, cook covered till done (only a few minutes). Return the meat to the pan with any drippings. Thicken the gravy as below (optional). Serve. To thicken gravy, prepare beforehand a mixture of 1 tablespoon of flour or cornstarch to 3 tablespoons cold water. Mix. Remove the gravy from the heat (if you don't, you get dumplings). Stir in the thickening mixture a bit at a time till the gravy reaches the desired thickness.