Revised 2015 Dec 02
3/4 cup chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2 teaspoon sambal oelek
4 teaspoons oil, divided
1 medium onion, sliced
10 ounces broccoli
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1/2 cup sliced water chestnuts
1 1/2 cups hot cooked brown rice
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.
Steam or boil the broccoli until partially cooked. Set aside.
Bring 2 teaspoons of oil up to temperature in a wok or sauté pan.
Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
Remove vegetable mixture from wok.
Add remaining oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok and add the sesame oil
Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
Serve with rice
The original recipe called for frozen broccoli which is why I partially cooked it. If you like your vegies crunchy then skip that step
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