Pork and Broccoli Stir-Fry II

sobota, 15 lutego 2014

Pork and Broccoli Stir-Fry II

Time: 30 mins

Ingredients

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

Directions

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

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