Skip the take out tonight.
Have the family help with this stir-fry. Don't forget the eggrolls,
hot rice and fortune cookies.
Pork and
Broccoli Stir-Fry
1 pound boneless pork
loin
1 bunch fresh broccoli
1 red or green bell pepper
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 cup fresh mushrooms, sliced
1/4 cup green onions, sliced
Hot cooked rice (optional)
Partially freeze pork;
slice across grain into 1/4-inch slices. Set aside.
Clean broccoli, slice
stalks into 1/4-inch slices; cut off the flowerettes. Set aside.
Remove stem and seeds
from pepper and cut into thin strips. Set aside.
Combine chicken broth,
cornstarch, oyster-flavored sauce, soy sauce, and ginger; set
aside.
Pour oil around top of
preheated wok to cover sides. Heat oil over medium-high heat.
Add pork, broccoli stalks, pepper and garlic; stir-fry 4 minutes
or until pork is browned.
Add broccoli flowerettes,
mushrooms and onion; stir-fry 2 minutes.
Stir chicken broth mixture;
gradually add to wok, mix well. Cook 3 minutes or until thickened
and bubbly, stirring constantly.
