Pork and Broccoli Stir-Fry II
photo by mommyluvs2cook
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
- 1⁄2 lb lean boneless pork
- 3⁄4 cup reduced-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons dry sherry or 2 tablespoons water
- 1⁄8 teaspoon crushed red pepper flakes
- nonstick spray coating
- 1 medium onion, sliced
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 1 garlic clove, minced
- 1⁄2 teaspoon grated fresh ginger
- 1 -2 teaspoon cooking oil
- 1⁄2 cup sliced water chestnuts
- 1 1⁄2 cups hot cooked brown rice
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have to admit I used some substitutions. I used fresh broccoli and cooked a bit longer. I also used leftover pork roast and reduced the time there. When I chopped my ginger, I think I had a bit more than called for, but I'm not a big measure-er. This was delicious! I ate it just as is, with no rice. There wasn't really enough sauce for that and I really didn't want the rice anyway. Very, very good, and I enjoyed it immensely. Thanks for sharing! Made for Holiday tag game.
see 15 more reviews
Tweaks
-
So good, thank you Annacia! I bought pork stew meat at WalMart and used more chicken broth in place of the water or sherry. Made this in my electric skillet and it was wonderful. Love the crunch from the water chestnuts and the nutty flavor of the brown rice is perfect. Will be making this again soon!