PORK AND BROCCOLI STIR-FRY II

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Pork and Broccoli Stir-Fry II image

Stir fry's are so good and it's so easy to work a lot of veggies into a meal with them. I had some yellow bell pepper left from something else, that was chopped into this and it went perfectly.

Provided by Annacia * @Annacia

Categories     Pork

Number Of Ingredients 14

1/2 pound(s) lean boneless pork
3/4 cup(s) reduced-sodium chicken broth
1 tablespoon(s) cornstarch
2 tablespoon(s) reduced sodium soy sauce
2 tablespoon(s) dry sherry or 2 tablespoons water
1/8 teaspoon(s) crushed red pepper flakes
- nonstick spray coating
1 medium onion, sliced
1 package(s) (10 ounce) frozen chopped broccoli, thawed and well drained
1 - garlic clove, minced
1/2 teaspoon(s) grated fresh ginger
1-2 teaspoon(s) cooking oil
1/2 cup(s) sliced water chestnuts
1 1/2 cup(s) hot cooked brown rice

Steps:

  • Partially freeze meat. Thinly slice across the grain into bite-size strips.
  • For sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
  • Spray a wok or large skillet with nonstick spray coating.
  • Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.
  • Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
  • Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok.
  • Add water chestnuts and stir all ingredients together to coat with sauce.
  • Cook and stir for 1 to 2 minutes more or until heated through.

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