Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 lb Lean pork
Thinly sliced and but in 1
1/2 " pieces
1 ts Soy sauce
1 ts Sugqr
2 c Button mushrooms
1/2 lb Spring cabbage, cut in 2
Inch slices
With tougher stems
Discarded
4 Celery stalks -- sliced
Thinly
1 tb Nuoc Mam sauce -- optional
3 tb Chicken stock
Cornstarch
Salt

1. Heat 1 tablespoon oil in the wok, add the pork and stir-fry over
highest heat for 2 1/2 minutes or longer if the pork needs more
cooking. Add the soy sauce and sugar, and stir with the pork for a
further 2 minutes. Scoop into a bowl and keep in a wa 2. Wipe the
wok and pout in the remaining oil. Add the mushrooms, cabbage, and
celery, and stir-fry for 1 1/2 minutes. Add the Nuoc Mam sauce, if
using, and stock and stir-fry for another minutes. Cover and leave
to cook for a further 2 minutes. Then

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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