INGREDIENTS:
- 1 lb pork shoulder, sliced into thin strips
- 1 head small cabbage, chopped
- 1 medium carrot, peeled and sliced crosswise
- ¼ cup flat leaf parsley, chopped
- 1 small bell pepper, sliced into strips (any color)
- 1 tablespoon soy sauce (optional)
- 1 tbsp cornstarch, diluted in ½ cup beef broth or water
- 1 medium sweet onion, sliced
- 1 tsp garlic, minced
- Salt and ground black pepper, to taste
- 2 tbsp cooking oil
HOW TO COOK:
- Heat a cooking pot then pour- in the cooking oil.
- When the oil is hot enough, saute the onion and garlic.
- Add- in the pork and continue to sauté for 5 to7 minutes.
- Add- in the parsley and soy sauce.
- Add- in the carrot and then cook for 3 to 5 minutes.
- Add- in the bell pepper and cabbage then stir-fry for 3 minutes.
- Cover the cooking pot and continue to cook in medium heat for 8 minutes while stirring every 2 minutes.
- Pour- in the diluted cornstarch then stir and cook until the texture of the dish thickens.
- Add- in the salt and pepper to taste.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: norecipes.com
Also try: Seafood Chopsuey
