CHOP SUEY (PORK WITH VEGETABLES)

      Title: CHOP SUEY (PORK WITH VEGETABLES)
  Categories: Pork
       Yield: 4 Servings
  
       2 ts Oil
       2 c  Cold diced roast pork
       2    Carrots; pared, sliced thin
            -diagonally
       1    Kohlrabi, peeled, quartered,
            -sliced thin
       1    Onion, diced
       1    Chinese vegetables, mixed, c
            -anned; drained
       3 ts Soy sauce
            Water
            Salt
            Rice; cooked
  
   # Note:  Fresh vegetables may be substituted for the canned Chinese
   vegetables. Use about 2 to 3 cups of a combination of thinly sliced
   green or sweet red pepper, celery, mushrooms, etc. plus a cup or so
   of bean sprouts. Heat oil in a large heavy skillet. Add the pork and
   cook, stirring, over high heat for about 1 minute or until any bits
   of fat on the pork are crisp. Add vegetables, soy sauce, and a couple
   of tablespoons of water and toss to mix.  Cover skillet and cook over
   medium heat only until carrots and turnip are crisp-tender. This will
   take less than 10 minutes if the vegetables have been cut thinly
   enough. Stir in 2 tb. cornstarch mixed with about 1 cup of water to
   make a sauce and cook for a minute or less, stirring gently, until
   thickened. Serve with rice. Adapted from: _The Plan-Ahead Cookbook_
   by Ceil Dyer. Toronto: McMillan & Co., 1969. From the files of Linda
   Shogren
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