1. Before starting this whole thing, fill a saucepan big enough to easily hold your canned veggies about half full of water. 2. Add 1-2 Tbsp lemon juice, and bring to a full rolling boil over high heat. 3. Drop in the canned vegetables, bring water back to a boil, dump into a colander, and rinse under cold water to cool. 4. Refrigerate until ready to use. 5. This should remove most of the tinny taste that canned vegetable often have. 6. If desired, do the same thing even if you have access to fresh veggies just to blanch them. 7. Heat wok or large skillet. 8. Add 1 Tbsp peanut oil, and break up pork into the pan. 9. Season generously to taste with salt, pepper, garlic, onion powder, and seasoned salt. 10. If you arent generous, the final dish will be bland, bland, bland! 11. Add shrimp, and stir fry for 1 minute, until shrimp have started to turn pink and have begun to lose their translucency. 12. Add fresh veggies of choice, and stir fry for 1 more minute. 13. Add black bean sauce, oyster sauce, chicken broth, and wine. 14. Stir and toss well to distributed sauces evenly. 15. Thicken with cornstarch mixture. 16. Stir in sesame oil and sliced green onions. 17. Cover, if your wok has a cover, turn heat down to low, and allow to set for 1 minute. 18. Taste, and add optional items as desired. 19. Add optional items as desired. 20. Serve with hot steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
