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.
- 226.79 g lean boneless pork
- 177.44 ml reduced-sodium chicken broth
- 14.79 ml cornstarch
- 29.58 ml reduced sodium soy sauce
- 29.58 ml dry sherry or 29.58 ml water
- 0.59 ml crushed red pepper flakes
- nonstick spray coating
- 1 medium onion, sliced
- 283.49 g package frozen chopped broccoli, thawed and well drained
- 1 garlic clove, minced
- 2.46 ml grated fresh ginger
- 4.92-9.85 ml cooking oil
- 118.29 ml sliced water chestnuts
- 354.88 ml 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.