Recipe: Chinese Shredded Pork with Crispy Vegetables (Family Circle magazine, 1980's)

CHINESE SHREDDED PORK WITH CRISPY VEGETABLES

10 ounces boneless pork cutlets, from leg, loin or tenderloin
3 teaspoons grated, pared fresh glngerroot, divided use
3 cloves garlic, very finely chopped, divided use
1 dried hot red chilli pepper
1 medium-size yellow squash, halved lengthwise and each half cut crosswise into 1/2-inch-thick slices (about 1 3/4 cups)
2 medium-size sweet red peppers, cut Into 1-inch squares (2 cups)
3 teaspoons vegetable oil, divided use
2 tablespoons light (reduced-sodium) soy sauce
2 cups 1/2-inch-thick slices bok choy (Chinese cabbage)
2 teaspoons cornstarch
1 to 2 tablespoons balsamic vinegar
1/3 cup canned whole water chestnuts, drained, rinsed and halved
Hot cooked rice (optional, for serving)

Slice pork cutlets across grain into 1/4-inch-thick slices. Cut each slice into 3-inch-long strips. Combine pork, 1 teaspoon of the gingerroot and one-third of the chopped garlic in small bowl.

Saute chili pepper, remaining gingerroot and garlic, squash and sweet red pepper in 2 teaspoons oil in 12-inch nonstick skillet over medium heat, stirring constantly, 5 minutes. (Add water to prevent sticking.)

Add soy sauce; cook 1 to 2 minutes until vegetables are crisp-tender. Transfer to bowl; discard hot pepper.

Saute pork in remaining 1 teaspoon of oil in skillet over high heat for 3 to 4 minutes or until pork is no longer pink. Lower heat; return vegetables, along with bok choy, to pork in skillet.

Dissolve cornstarch in vinegar in cup. Stir into skillet. Bring to boiling. Cook,
stirring, 1 minute or until sauce thickens slightly. Sprinkle with water chestnuts.

Serve with hot rice, if you wish.

Makes 4 servings
Source: Magazine recipe clipping: Family Circle Magazine, September 20, 1988