Prep 30 mins
Cook 20 mins
Here's a stir-fry that's very colorful and a little sweeter than most (but not overly sweet). It's a compilation of at least three different stir-fry's and even my wife liked it (she's not real keen on stir-fry's). I hope you like it too.
- 226.79 g pork, boneless
- 304.75 g chicken broth (1 can)
- 14.79 ml soy sauce
- 29.58 ml Burgundy wine
- 29.58 ml brown sugar
- 29.58 ml cornstarch
- 9.85 ml ground ginger
- 0.59 ml crushed red pepper flakes
- 354.88 ml instant rice
- 354.88 ml water
- 1 small red onion, sliced
- 1 small red bell pepper, sliced in strips
- 14.79 ml garlic, minced
- 283.49 g frozen broccoli cuts
- 3 green onions, chopped
- 29.58 ml cooking oil
- Partially freeze meat. Cut the meat into bite-sized pieces. Set aside.
- For sauce, stir together chicken broth, soy sauce, red wine, brown sugar, ginger, cornstarch and crushed red pepper. Set aside.
- Heat the water to boiling, add the rice, cover and remove from the heat.
- Add 1 tbs oil to a hot wok or large skillet, and stir-fry the red onion, red pepper, and garlic until the onion is transparent, about 3 minutes.
- Move the vegetables to the outside of the wok, and add 1 tbs oil and the pork to the center and stir-fry until no longer pink.
- Add the broccoli to the wok and mix in with the meat and cooked vegetables. Cook for 2 minutes.
- Pour the sauce into the wok and cook until the sauce thickens. Add the green onions and cook for 1 minute more.
- Spoon the stir-fry over the rice and enjoy!