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1 lb pork, cut into serving size or strips
1/2 cup cauliflower, broken to bite size (optional)
1/2 cup snow peas (sitsaro)
1/2 cup cabbage, cut into squares
2 stalks celery, cut into 2" long pieces
1/2 cup broccoli, broken to bite size (optional)
3 cloves garlic, crushed
1/2 medium onion, sliced
1/4 cup carrot, sliced thinly
1/2 cup young corn ( I used the one in the can)
bell pepper, red or green or yellow, cut into strips
2 tbsp cornstarch dissolved in 1/4 cup water
2 cups water
1 tbsp fish sauce
1 1/2 tbsp soy sauce
*** You can use any left over vegetables that you have in the fridge like I did.
HOW TO COOK PORK CHOPSUEY:
In a pan or wok, saute garlic and onion in cooking oil.
Add pork and cook until tender.
Stir in fish sauce. Cook for few minutes.
Pour in water and simmer.
Add all the vegetables starting from snow peas, cauliflower, broccoli, cabbage, carrots then celery. Cook until tender.
Stir in young corn and bell pepper.
Add the dissolved cornstarch and soy sauce. Cook until sauce gets thick.
Serve with hot rice. Enjoy!
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