Pork and Broccoli Stir-Fry

By Kittencalskitchen on January 18, 2006

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    1. 1 lb boneless pork loin ( partially frozen to make slicing easier)
    2. 4 cups fresh broccoli ( can use more or less)
    3. 1 small red bell pepper, seeded and chopped ( cut into thin strips)
    4. 1 small green bell pepper, seeded and chopped ( cut into thin strips)
    5. 3/4 cup chicken broth
    6. 1 tablespoon cornstarch
    7. 2 tablespoons oyster sauce ( can use more)
    8. 1 tablespoon soy sauce
    9. 1 tablespoon vegetable oil
    10. 1/8 teaspoon ginger powder
    11. 3/4 lb white button mushrooms, slices
    12. 3 -4 green onions, chopped
    13. black pepper (optional)
    14. cooked rice


  1. Partially freeze the pork to make slicing easier.
  2. Cut acrooss the grain into 1/4-inch thin strips; set aside.
  3. Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
  4. In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
  5. Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
  6. Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
  7. Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
  8. Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
  9. Season with black pepper to taste if desired.
  10. Serve with hot cooked rice.