Pulled Pork Chop Suey

Method

1. Defrost shredded pork, add soy sauce, white pepper, cornstarch and chicken stock as a marinade.
2. Wash and cut all vegetables into bite size pieces (bok choy, mushrooms and snow peas) or thin julienne slices (onion, celery, green peppers), and leave in separated piles on a tray.
3. Heat oil in a large skillet or grill, add the sliced onions, celery and green peppers to the hot grill, saute 3-5 minutes to begin cooking and carmelizing vegetables. Add garlic, bok choy pieces, mushrooms and green peas. Continue to saute for 1-2 minutes, add water to steam vegetables if the vegetables begin to dry out. Keep moist.
4. On the side of the heated grill or in a separate skillet, heat shredded pork without removing the marinade to a temperature of 160 F/70 C. Add shredded heated pork to the skillet or grill and gently mix until combined.