Pork and Broccoli Stir-Fry II

Total Time
30mins
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition

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.
Most Helpful

4 5

Very good, a little salty, maybe from the roast I used. I did substitute celery for the water chestnuts. Will make again!

5 5

I have to admit I used some substitutions. I used fresh broccoli and cooked a bit longer. I also used leftover pork roast and reduced the time there. When I chopped my ginger, I think I had a bit more than called for, but I'm not a big measure-er. This was delicious! I ate it just as is, with no rice. There wasn't really enough sauce for that and I really didn't want the rice anyway. Very, very good, and I enjoyed it immensely. Thanks for sharing! Made for Holiday tag game.

This was very good. The sauce had good flavor and thickened up nicely. I used celery instead of water chestnuts and green onion instead of yellow. The pork turned out a bit tough but I think I may have just cooked it a minute too long. I'll definitely try this again.