Versatility with a Capital "V"

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What a great way to prepare vegetables for dinner!  Flavorful, quick and colorful.  One of the great things about this recipe is its versatility.  You can easily use this recipe substituting beef, shrimp, squid, fishballs, pork, chicken breast strips, chicken liver, pork and more.  Create a wonderful dinner using this recipe by making it a side dish along with a serving of one of the major protein groups used in the stir fry; pork chops, chicken thighs or breasts, beef strips, steak etc.

Shrimp and Pork Stir Fried Vegetables

Ingredients

1 lb. shrimp

1/2 lb. pork chops – cut into strips

1/2 lb. green beans cut into strips 2 inches long*

2 medium sized carrots sliced into strips*

2 medium sized potatoes sliced into strips*

1/2 tsp. black pepper powder

2 tbsp. oyster sauce

1 tbsp. soy sauce

1 medium sized red onion – finely sliced

2 cloves garlic crushed and minced

* Crinkle cut adds to the appearance and holds more delicious sauce!

Directions

Steam the shrimp in a cup of water for 2-3 minutes. Set aside.

Saute garlic, onion and pork followed by the potato. Add the oyster sauce, and soy sauce and continue sauteing for 2 minutes.

Add the green beans and shrimp and simmer for 2-3 minutes then add the carrots and simmer for another 2 minutes.

Ready to serve with steamed rice and the protein of your choice. Enjoy!

Crinkle Cutter...Get One!  A very useful tool in the kitchen!

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