Pork and Broccoli Stir-Fry
Enjoy this family-style Asian stir-fry over rice.
Recipe from Better Homes and Gardens
1/2 pound lean boneless pork
3/4 cup reduced -sodium chicken broth
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry or water
1/8 teaspoon crushed red pepper
Nonstick spray coating
1 medium onion, sliced
1 10 ounce package frozen cut broccoli, thawed and well drained
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1 - 2 teaspoons cooking oil
1/2 cup sliced water chestnuts
1 1/2 cups hot cooked white or 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.
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. Makes 3 servings.
Per Serving: cal. (kcal) 284, Fat, total (g) 5, chol. (mg) 49, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 23, vit. A (IU) 1846, vit. C (mg) 48, sodium (mg) 603, calcium (mg) 81, iron (mg) 3, Vegetables () 2, Starch () 2, Very Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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