Tuesday Dinner: Simple delicious stir-fry

Tonight, I took advantage of already-cut canned vegetables and made simple, delicious stir-fry. It's actually fun to walk around in a Chinese store because there are so many interesting ingredients that don't really come to my mind when I'm thinking what to make. I usually stay away from canned vegetables, but today I just decided to try them, and oh they were actually pretty good!

Simple, delicious stir-fry (for 3 people):
Pork (about 6 oz) - I used pork butt
Canned straw mushrooms (1 cup) - I used the whole can
Canned bamboo shoot (1/2 cup sliced)
Canned water chestnut (1/2 cup sliced)
Pak choy (6 small)
Garlic (3 cloves)
Vegetable oil (1 Tbsp)
Soy sauce (1 Tbsp)
Cooking wine (1 Tbsp)
Salt (1/2 tsp)
Chicken stock (1/2 cup)
Potato starch (1/2 Tbsp)
Pepper (a pinch)

1. Put pork in the freezer, if not half-frozen.
2. Drain canned vegetables and wash really well. If not sliced already, slice them.
3. Cut pak choy into about 1/2 inch pieces. Separate the stem part and leaves. Wash the stem part really well. Peel and slice garlic cloves.
4. Slice pork as thinly as you can.
5. Combine all the ingredients from soy sauce to pepper. Mix well.
6. Heat oil in a wok/pan. Once it's really hot, put pork in and sprinkle some salt over it. Stir fry until pork is half cooked (still pink here and there).
7. Add the stem part of pak choy. Stir fry until it's bright green.
8. Add all the other vegetables. Stir well. When everything is cooked, add the sauce mixture. Keep stirring because the sauce will start to thicken.
9. Once the sauce thickens, serve while it's hot!

When making stir-fry, it's important to have everything ready in front of you before you start stir-frying. As long as you do that, it'll be good. If you don't like pork, you can use chicken breast or shrimp.

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