Prep 20 mins
Cook 10 mins
Heart Healthy Recipe
- 1 cup reduced-sodium chicken broth
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons curry powder
- 1⁄4 teaspoon crushed red pepper flakes
- 1 lb boneless pork chop
- 1⁄2 medium onion, cut into slivers
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 1 cup diagonally sliced carrot
- 1 teaspoon canola oil
- 3 cups hot cooked rice
- 1⁄4 cup lightly dry roasted salted peanut
- Stir together broth, soy sauce, cornstarch, curry powder, and red pepper. Set aside.
- Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside.
- Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat; stir-fry onion and garlic for 1 minute. Remove from wok.
- Add broccoli and carrot to wok. Stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
- Add oil to wok. Stir-fry pork, half at a time, for 1 to 3 minutes or until no longer pink. Return all pork to wok. Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. Return all vegetables to wok and heat through.
- Serve pork mixture over hot cooked rice. Sprinkle with peanuts.
I was looking for a way to make a curry sauce, and this is it! I didn't follow the recipe to a T as I was looking for a vegetarian dish. But the sauce this recipe makes was perfect!