Stir Fried Pork with Lotus Roots and Vegetables

Ingredients:
• 60g pork fillet, sliced
• 8 shitake mushroom, cut into quarters
• 10 asparagus, half
• 8 slice lotus root, skinned
• 2 tablespoon oil

Marinade:
• 1 teaspoon light soy sauce
• 1 teaspoon Chinese cooking wine
• 1 teaspoon corn flour

Seasoning:
• 300ml bone or chicken broth
• 1 tablespoon Chinese cooking wine
• 1 teaspoon light soy sauce
• Salt to taste

Instruction:
1. Marinate pork and set aside for half an hour.
2. Heat wok with oil.
3. Add pork and stir fry till half cooked.
4. Remove and set aside.
5. Using the same wok, add mushroom and stir fry for a minute.
6. Add some more oil if oil has been absorbed by mushroom.
7. Add in the lotus roots and asparagus.
8. Stir fry briefly. Return pork into wok.
9. Add seasonings and bring to a boil.
10. Reduce heat and let it simmer til sauce has been absorbed.
11. Dish and serve.

Pork Cashew Stir-Fry

Serving 4
Cooking Time: 15 minutes

Ingredients
* 2 Tbsp (25 mL) vegetable oil
* 1 lb (500 g) tenderloin, cut into thin strips
* 2 Tbsp (25 mL) soy sauce
* 2 medium carrots, sliced
* 1 medium green pepper, diced
* 1/2 cup (125 mL) unsalted roasted cashews
* 2 Tbsp (25 mL) brown sugar
* 1 Tbsp (15 mL) cornstarch
* 3 tbsp (50 mL) water
* Salt to taste

Instructions:
1. Heat vegetable oil in a wok or heavy skillet over high heat.
2. Add Pork and stir-fry for 3 to 4 minutes, or until lightly browned.
3. Add soya sauce; stir-fry one minute.
4. Reduce heat to medium and add carrots. Cover and cook 3 minutes.
5. Add green pepper, cashews and pepper flakes (if desired); stir-fry 3 to 4 mins.
6. Sprinkle with brown sugar and stir until dissolved, about 1 minute.
7. Dissolve cornstarch in water. Add to wok or skillet.
8. Stir and cook until sauce thickens and clears. Season with salt.
9. Serve immediately with rice.

Note: sorry no picture to show here, as I cant wait to finish my it. :p