Heat 2 tablespoons oil in wok or large skillet. Stir fry vegetables for 3 to 5 minutes, until tender-crisp. Remove from wok and set aside.
Add the other 1 tablespoon oil to the wok, add the garlic and ginger, cook about 1-2 minutes until the garlic is slightly brown. Add the pork and stir fry about 5 minutes until cooked through. Remove from wok and set aside.
Stir together the soup, soy sauce, pepper and 1/2 cup water. Put in wok and heat until bubbly.
Add the vegetables and pork and stir well. Heat for 2-3 minutes.
Serving
Suggestions
Serve over rice or chow mein noodles.
Originally Submitted
10/5/2013
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