PEA PODS WITH CAULIFLOWER
2 pounds cauliflower
1 pound Chinese pea pods
1 pound pork butt or pork shoulder, cut into julienne strips
3 1/2 cups water
2 tablespoons oil
1 large clove garlic, chopped
1 onion, chopped
1 pound shrimp, peeled and deveined
2 stalks celery, sliced
1 carrot, sliced
1 1/2 teaspoons salt
1 teaspoon fish sauce
1 teaspoon MSG (optional)
Cut cauliflower into bite-size pieces and wash. Remove ends of pea pods
and wash. Place pork in saucepan. Add water. Bring to boil, cover and
simmer until meat is tender, about 30 minutes. Drain meat and reserve
3 cups broth.
Heat oil in Dutch oven. Add garlic and onion and cook until tender.
Add pork, shrimp and reserved broth. Bring to boil. Add cauliflower, pea
pods, celery, carrot, salt, fish sauce and MSG. Cook until vegetables
are tender-crisp, 4 to 5 minutes. Makes 8 to 10 servings.
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