Pork and Broccoli Stir-Fry

All the ingredients can be adjusted to suit taste. If you like spicy then add in about 1 teaspoon or more dried red pepper flakes. Can use either red or green bell pepper or use both, and 1 teaspoon fresh minced ginger can be replaced with the dry ginger.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb boneless pork loin (partially frozen to make slicing easier)
• 4  cups fresh broccoli (can use more or less)
• 1  small red bell pepper, seeded and chopped (cut into thin strips)
• 1  small green bell pepper, seeded and chopped (cut into thin strips)
• 3⁄4 cup chicken broth
• 1  tablespoon cornstarch
• 2  tablespoons oyster sauce (can use more)
• 1  tablespoon soy sauce
• 1  tablespoon  vegetable oil
• 1⁄8 teaspoon ginger powder
• 3⁄4 lb white button mushrooms, slices
• 3 -4  green onions, chopped
•  black pepper (optional)
•  fresh garlic
•  dried chili pepper flakes
•  cooked rice

Directions

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.