| 250 grams |
pork, lean, cut into thin strips |
| 1/2 teaspoon |
salt |
| 1/4 teaspoon |
black pepper, ground |
| 3 tablespoon |
canola oil |
| 1 piece |
onion, sliced |
| 3 cloves |
garlic, minced |
| 1 stalk |
celery, peeled and diced |
| 1 piece |
carrot, peeled and cut into thin diagonal slices |
| 1 can |
whole mushrooms, drained and cut in half (400 grams) |
| 1 can |
cream of mushroom Soup |
| 100 ml |
water |
| 2 tablespoon |
soysauce |
| 1 can |
asparagus cuts, drained (425 grams) |
| 1 cup |
water chestnuts, drained and sliced |
| 1 head |
cabbage, small, cut into wedges |
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1. Season pork with salt and pepper.
2. Heat one tablespoon canola oil in a pan. Stir-fry pork until it turns brown, then set it aside.
3. In the same pan, add the remaining canola oil then sauté onion, garlic, celery, carrots and mushrooms.
4. Add cream of mushroom soup (mixed with 100 ml water), soy sauce, asparagus cuts, water chestnuts, cabbage and the stir-fried pork.
5. Simmer until vegetables are cooked.
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