Ingredients:
1 lb ground pork
2 cups Chinese cabbage or 2 cups cabbage, Chopped
2 carrots, shredded
1 onions, chopped
8 mushrooms, quartered
6 water chestnuts, sliced
1 teaspoon fresh gingerroot, Grated
1/3 cup soy sauce ( 75ml)
1 1/2 cups short-grain rice
2 cups chicken stock
1 medium zucchini, chopped
1/2 lb asparagus, sliced diagonally
1 teaspoon salt
to taste pepper, Freshly ground
4 green onions, chopped
Directions:
Lightly oil wok or skillet; add pork and stir-fry until meat is no longer pink.
Stir in cabbage, carrots, onion, mushrooms, water chestnuts and ginger; stir-fry for 2 minutes.
Mix in soy sauce, then rice; stir gently.
Pour in stock.
Cover tightly and simmer about 20 to 25 minutes until liquid is almost absorbed.
Stir in zucchini and asparagus; continue to cook about 5 minutes longer.
Season with salt, and pepper to taste. Serve garnished with green onions.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.