Stir-fried pork with broccoli
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Stir-fried pork with broccoli
  Pork    Broccoli    Chinese  
Last updated 6/12/2012 1:24:59 AM. Recipe ID 58755. Report a problem with this recipe.
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      Title: Stir-fried pork with broccoli
 Categories: Chinese, Pork
      Yield: 4 Servings
      4 ts Dark soy sauce
      2 ts Sugar
      2 ts Cornstarch
      2 ts Chinese red- or white-wine
      2 ts Rice wine OR dry sherry
      2 ts Oriental sesame oil
    1/4 ts Salt
           PORK and VEGETABLES:
  2 1/2 ts Cornstarch
      2 tb Chicken stock OR water
      1 lb Boneless pork loin OR
     12 oz Broccoli (1 bunch)
      1 lg Red bell pepper
      4    Scallions
      1 md Garlic clove
      1    Piece ginger (about 1 inch
      4 tb Vegetable oil
    1/2 c  Cashews (2 oz)
  PREPARATION:  For The Sauce, mix all of the sauce ingredients in a
  small bowl and set aside.
  For The Pork And Vegetables, dissolve 1 1/2 tsp of the cornstarch in
  the chicken stock.  Set aside.  Slice the pork thinly against the
  grain and rub with the remaining teaspoon of cornstarch. Cut the
  broccoli into small florets and blanch in a large kettle of boiling
  water until almost tender, about 3 minutes. Drain well and pat dry.
  Cut the red pepper into 1/4-inch strips and set aside.  Thinly slice
  the scallions, mince the garlic (1 tsp), and ginger (1 1/2 tsp); set
  each aside.
  COOKING:  In a wok or deep skillet, heat 2 tablespoons oil until hot
  but not smoking.  Stir-fry the red peppers and cashews until peppers
  soften slightly and cashews start to brown, about 30 seconds; remove
  and set aside.  Add pork and stir-fry until seared on both sides, or
  about 1 minute; remove and set aside with the peppers. Heat the
  remaining 2 tablespoons of oil, add the garlic, scallions, and
  ginger, and stir-fry until fragrant, about 15 seconds.  Return the
  peppers, cashews, and pork to the wok.  Immediately stir in the
  broccoli, sauce and cornstarch- stock mixture.  Toss until sauce
  coats ingredients and thickens slightly, about 45 seconds.  Serve
  immediately with steamed rice.
  [COOKS; Sept 1988] Posted by Fred Peters.

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Recipe ID 58755 (Apr 03, 2005)

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