Grandma Mary Eblen used to make this dish. I loved it so much, I asked her to make it for my birthday one year. I wasn’t sure what kind of stir fry it was, so I called it the black oriental stuff. She likes walnuts instead of peanuts in the stir-fry, and they tend to turn the whole thing kind of a black color. It tastes absolutely wonderful no matter what kind of nuts are used.
¼ cup canola oil
1 Tb toasted sesame oil
1 garlic clove, minced
1 Tb grated ginger root
¾ cup Kikkoman soy sauce
¼ cup water
1 Tb cornstarch
½ lb boneless pork, cut in bite sized pieces
3 celery stalks, copped in bite size pieces
1 green bell pepper, copped in bite size pieces
1 onion, copped
¾ cup mushrooms, sliced
¾ cup raw bean sprouts
¾ cup walnuts, pecans or unsalted peanuts.
(walnuts cause the black color. If this grosses you out, substitute pecans or unsalted peanuts.)
Heat both oils in wok or large skillet. Add pork, ginger root and garlic. Stir and cook till pork is done. (I set this mixture aside until the celery and bell pepper are almost done then add the meat mixture back to the skillet). If the meat overcooks, it will usually get tough.
Add water and celery: stir and cook for a few minutes. Repeat with each of the other ingredients.
Do not overcook! (Vegetables should be somewhat crunchy, not mushy.)
Mix soy sauce and cornstarch and add to stir-fry. Stir and cook till sauce is thickened. Serve with rice.
All quantities are approximate: use you judgment!