Pork and Broccoli Stir-Fry II
"Stir fry's are so good and it's so easy to work a lot of veggies into a meal with them. I had some yellow bell pepper left from something else, that was chopped into this and it went perfectly."
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.
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Reviews
-
Very good, a little salty, maybe from the roast I used. I did substitute celery for the water chestnuts. Will make again! -
This recipe was delicious and easy! I didn’t have fresh ginger, so I used ground ginger. Also didn’t have water chestnuts but it was just as good without it! Definitely will make again!
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Delicious!! I guess the only thing I did different was add in some chunks of red bell pepper and double the sauce. Served over Jasmine rice, yum :) -
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. -
This was very good. The sauce had good flavor and thickened up nicely. I used celery instead of water chestnuts and green onion instead of yellow. The pork turned out a bit tough but I think I may have just cooked it a minute too long. I'll definitely try this again.
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Tweaks
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This was very good. The sauce had good flavor and thickened up nicely. I used celery instead of water chestnuts and green onion instead of yellow. The pork turned out a bit tough but I think I may have just cooked it a minute too long. I'll definitely try this again.
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Very good, a little salty, maybe from the roast I used. I did substitute celery for the water chestnuts. Will make again!
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I loved this recipe. Very similar to beef and broccoli, but used the pork I had on hand. I used about 1 pound of pork and mushrooms instead of the water chestnuts. Otherwise, made the recipe as written. The sauce is delicious and the flavor of the ginger comes though nicely. Thanks for posting. -
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! -
I subbed in a pkg of mixed fresh veggies (broc,caul,carrots), used beef broth, omitted the water chestnuts and served with the rice mixed into the stirfry. The little one loved it except for the odd bid of red pepper.
