1-1/2# pork cubed
1 T. soy sauce
2 cloves garlic
1/2 t. ginger
1/4 t. red pepper
Pour over meat and set aside
Cut (6) scallions into 3/4" pieces
Cut 3 medium carrots into thin slices
Slice water chestnuts
Dissolve chicken bouillon cube in 3/4 c. water.
Stir in 1 T. cornstarch and 3 T. soy sauce.
Heat wok. Add 2 T. oil, 1 clove garlic, 1/4 t. ginger, pea pods, scallions and carrots. Stir fry two minutes. Add water chestnuts and stir fry one minute. Remove vegetables from pan and wipe w/paper towel. Cook pork in 2 T. oil. Add vegetables and pour in cornstarch mixture and stir until thickened.