Prep 10 mins
Cook 5 mins
This is one of our favorite Chinese dishes when we don't want to go out. It's quick, easy, and is delicious. Originally a recipe from Dorothy Huang, a local chef and cookbook author. Serve with steamed rice or Chinese noodles.
- 1⁄4 lb barbecued pork (see my recipe for this, Barbecued Pork--Chinese Style)
- 1 lb fresh broccoli
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1⁄2 teaspoon sugar
- 2 teaspoons dry sherry
- 3 tablespoons water
- 2 tablespoons oyster sauce
- 3 tablespoons oil
- 1 teaspoon salt
- Slice barbecued pork across the grain into 1/8 inch slices (this is easier to do if meat is partially frozen).
- With a paring knife, remove the tough skin from broccoli stems; rinse and drain.
- Cut each stalk into 3 or 4 sections.
- Slice stem sections lengthwise into 1/4-inch pieces.
- Separate the flowerets into bite-sized pieces.
- Mix ingredients for thickening sauce in a small bowl.
- Heat the oil in a wok over high heat.
- Add broccoli, garlic and salt; stir-fry for 3 minutes (add 1 T. water if it gets too dry).
- Add pork to the wok and stir for 1 minute.
- Pour in sauce, stir until thickened, and serve.
- Note: I have also added sliced onions and about 1 teaspoon peeled, minced ginger root to this (personal preference!)- add with the broccoli and garlic.