Christy Rost


2 to 3tablespoons olive oil, divided use
1 ½cups celery, sliced
1medium onion, coarsely chopped
1small bunch broccoli florets, separated
1green bell pepper, seeded and sliced
1orange bell pepper, seeded and sliced
1red bell pepper, seeded and sliced
1small bunch bok choy, sliced
4cloves garlic, peeled and minced
1 ½pounds leftover roasted pork loin, sliced into strips
1tablespoon cornstarch
1cup chicken broth
Coarse salt and freshly ground black pepper, to taste

Preheat a large skillet over medium heat, add 1 to 2 tablespoons olive oil, and swirl to coat the bottom of the pan. Add celery, onion, and broccoli to the pan and sauté three minutes until the vegetables begin to soften. Add the bell peppers and bok choy, and sauté 3 minutes more until they begin to soften; stir in garlic and cook 1 minute, stirring constantly. Transfer the vegetables to a serving dish and cover to keep them warm.

Add the remaining oil to the pan and swirl to coat the bottom of the pan. Add the meat and sauté several minutes until it is hot. Transfer the cooked vegetables back to the pan.

Place cornstarch in a small bowl and whisk in a little of the chicken broth to form a smooth mixture. Add the remaining chicken broth and stir well. Pour the mixture into the pan and cook until the broth begins to thicken, stirring constantly. Season the mixture with salt and pepper, and serve immediately.

Yield: 4 to 6 servings

Category: Meat