Recipe by Annacia
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.
- 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 See How It's Made
- Partially freeze meat. Thinly slice across the grain into bite-size strips.
- Meanwhile, 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.