Name: Honey Roast Pork with Vegetables
Cuisine: China
Ingredients: 2 fresh water chestnuts, peeled, washed, and cut into ¼-inch dice; ½ cup string beans, washed, dried, with both ends trimmed, and cut into ¼-inch pieces; 1½ teaspoons minced ginger; ¼ cup scallions, white portions only, washed, dried, and cut into ¼-inch pieces; ½ cup sweet red peppers, washed, dried, seeded, and cut into ½-inch dice; ⅓ cup celery, washed, dried, and cut into ½-inch dice; ¼ cup bamboo shoots, cut into ¼-inch dice; ⅓ cup dry-roasted peanuts; 1 cup Honey Roast Pork, cut into ¼-inch dice; 1 teaspoon minced garlic; ½ teaspoon salt; ½ teaspoon sesame oil; 2 tablespoons peanut oil

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is another favorite spring and summer dish for the Cantonese. It illustrates all that is best and most typical of Cantonese cooking: fresh vegetables and ingredients, quick stir-frying, and the preservation of all of the natural tastes.

Ingredients

2 tablespoons peanut oil
½ teaspoon salt
1½ teaspoons

Method

Heat wok over high heat for 30 to 45 seconds. Add 1 tablespoon of the peanut oil and coat sides of wok with spatula. Add the salt. When a wisp of white smoke appears, add the minced ginger and stir. When the ginger turns light brown, add the string beans and stir. One by one,