In a medium bowl, combine the soy sauce, 1 teaspoon of your oyster sauce, 1 teaspoon of your cornstarch, salt and pepper. Stir. Then add your thin pork strips and set aside to marinate for 10 to 15 minutes.
Ingredients:
- 1 tablespoon oyster sauce
- 1 can miniature cut cobs of corn, drained
- salt and pepper to taste
- 1/2 pound pork, thinly sliced
- 1 tablespoon soy sauce
- 1 to 1 1/2 cup chicken broth or water
- 1 tablespoon cornstarch
- 1/4 cup vegetable oil
- 1/2 teaspoon sugar
- 3 cloves garlic, minced
- 1 1/2 cup baby carrots, halved
- 3 stalks celery, cut diagonally in 1 inch strips
- 1 onion, chopped
- 1/2 cup chopped red bell pepper
- 15 to 20 pieces snow peas, trimmed
- 1 can slice mushroom, drained
Cooking Directions:
1
2
In a small bowl, combine sugar, the remainder of your oyster sauce and cornstarch then whisk to blend. Set aside.
3
In a wok, heat cooking oil over medium heat. Fry pork for about 3 to 5 minutes. Then add garlic and onion until soft and translucent. Stir in baby carrots for about one minute. Add the rest of your vegetables one by one, stir-frying between each vegetable to bring out their individual flavors.
4
Slowly pour in your cornstarch mixture and bring to a boil. Quickly lower the heat and continue stirring until well blended and thickened. Once thickened, remove from heat and pour into a serving platter. Serve hot.
