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1
Before starting this whole thing, fill a saucepan big enough to easily hold your canned veggies about half full of water.
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2
Add 1-2 Tbsp lemon juice, and bring to a full rolling boil over high heat.
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3
Drop in the canned vegetables, bring water back to a boil, dump into a colander, and rinse under cold water to cool.
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4
Refrigerate until ready to use.
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5
This should remove most of the tinny taste that canned vegetable often have.
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6
If desired, do the same thing even if you have access to fresh veggies just to blanch them.
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7
Heat wok or large skillet.
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8
Add 1 Tbsp peanut oil, and break up pork into the pan.
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9
Season generously to taste with salt, pepper, garlic, onion powder, and seasoned salt.
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10
If you aren't generous, the final dish will be bland, bland, bland!
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11
Add shrimp, and stir fry for 1 minute, until shrimp have started to turn pink and have begun to lose their translucency.
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12
Add fresh veggies of choice, and stir fry for 1 more minute.
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13
Add black bean sauce, oyster sauce, chicken broth, and wine.
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14
Stir and toss well to distributed sauces evenly.
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15
Thicken with cornstarch mixture.
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16
Stir in sesame oil and sliced green onions.
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17
Cover, if your wok has a cover, turn heat down to low, and allow to set for 1 minute.
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18
Taste, and add optional items as desired.
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19
Add optional items as desired.
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20
Serve with hot steamed rice.
