Three Colored Vegetables

Ingredients:

4oz pork (or chicken), 5 leaves Napa (Chinese cabbage, 1/2 carrot, 1/2 Chinese radish, 1 leek.

Seasonings:

1T soy sauce, 1/2 t apple vinegar, 1/2t salt, 1/2 t cornstarch

Cooking:

1. Slice the pork. Cut the Napa into small squares. Cut the Chinese radish and carrot into long slices. Cut the leek into small sections diagonally.

2. Heat 3T oil, stir-fry pork until the color changes, add the mix of soy sauce and vinegar, cook for 1 min, then add the Napa, Chinese radish and carrot, cook until soften and the flavor absorbed, add the cornstarch, sprinkle over the leek, remove and serve.

Notes:

Clean the intestine. Open the lung channel. Detoxify the liver and the blood.