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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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