Pork, Chicken and Vegetables
Used as a stirfry, served over rice or noodles.Recipe Ingredients:
| 1 1/2 | lbs | boneless chicken breast |
| 1 1/2 | lbs | pork steaks (pork loin center cut chops) |
| 1 | large | head of broccoli |
| 6 | oz | pkg mushrooms |
| 2 | large | onions |
| 3 | large | carrots |
| 3 | stalks celery | |
| 1 1/2 | green peppers | |
| wine | ||
| soy sauce (Kikkoman) | ||
| 2 | clove | garlic |
| asian essence |
Recipe Instructions:
| 1. | Cut chicken and pork into small pieces. Mix the marinade for the chicken and pork using a 2 to 1 ratio of soy sauce to wine. Add chopped garlic, Essence and marinade for one hour. |
| 2. | Slice up all vegetables and set aside. |
| 3. | Heat wok on high and add a couple tablespoons of peanut oil. Drain marinade from chicken and pork and stir fry until done (about 3 – 4 minutes). Remove chicken and pork and set aside. |
| 4. | Pour ¾ cup of water in wok and add vegetables. Cover and steam for about 10 minutes. Lift lid and stir often so all vegetables are tender. |
| 5. | Add chicken and pork back and mix well. Serve over rice or noodles. |
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