NANCI B
Mon, Feb-16-04, 17:18
My family loves this recipe..... It makes me think Chinese...no...Thai...No...Vietnamese........I dont know. It's just good.
2 lb pork cut in slices
1 tbs oil
1 package splenda
¼ onion slivered
head of bok choy, sliced in 1 inch pieces
1 clove garlic, minced
1 tbs soy sauce
1 tbs fish sauce
1 tbs rice vinegar, (unseasoned)
1 can chicken broth
¼ tsp xanthaan gum
dried red chili flakes (optional)
Heat oil in a wok or a large fry pan. When smoking, add pork and stir fry until no longer pink. Sprinkly the splenda over meat and fry for another minute. Add the bok choy , onions, and garlic. Stir fry for another 2 minutes. Add the soy, fish sauce and vinegar. Add the chicken broth. Sprinkle the xanthan gum over all and stir. Cover with a lid and cook for 2-3 minutes. Now if you like you can add some of those shiritake noodles at the end. I also sprinkle some dried red chile flakes over the mess once I have it served up into individual servings.
I have successfully made this with beef, chicken and shrimp. I also some times use green onions and cabbage instead of bok choy and yellow onions.
2 lb pork cut in slices
1 tbs oil
1 package splenda
¼ onion slivered
head of bok choy, sliced in 1 inch pieces
1 clove garlic, minced
1 tbs soy sauce
1 tbs fish sauce
1 tbs rice vinegar, (unseasoned)
1 can chicken broth
¼ tsp xanthaan gum
dried red chili flakes (optional)
Heat oil in a wok or a large fry pan. When smoking, add pork and stir fry until no longer pink. Sprinkly the splenda over meat and fry for another minute. Add the bok choy , onions, and garlic. Stir fry for another 2 minutes. Add the soy, fish sauce and vinegar. Add the chicken broth. Sprinkle the xanthan gum over all and stir. Cover with a lid and cook for 2-3 minutes. Now if you like you can add some of those shiritake noodles at the end. I also sprinkle some dried red chile flakes over the mess once I have it served up into individual servings.
I have successfully made this with beef, chicken and shrimp. I also some times use green onions and cabbage instead of bok choy and yellow onions.