1 lb. pork cutlet (fresh ham)
1 tbl. chili oil
1 scallion, chopped fine
3 carrots, shredded
1 very small radish, shredded
1 red pepper, julienned
SAUCE:
1 tsp. chef chow
2 tbl. soy paste
1 tbl. sesame oil
1/3 c. broth
- Julienne pork, marinate. Drain after 15 minutes then add chili oil and scallions. Mix well. Fry medium heat 3 minutes. Keep mixture moving so scallions do not burn.
- Then add carrots and radish. Mix well then add sauce. Cover 5 minutes then add red peppers. Cover 1 minute. Serve. Use water cress as a base.