Szechuan Pork And Broccoli Recipe
- 1 pound fresh lean pork roast or possibly tenderloin
- 6 to 8 green onions
- 1 green or possibly red sweet pepper
- 1 1/2 c. fresh broccoli flowerets
- 1 onion
- 12 to 15 pea pods
- 3 tbsp. vegetable oil
- Sauce: 2 slices fresh ginger, minced 1/4 teaspoon crushed red pepper flakes 2 tbsp.
- warm water 2 teaspoon sugar 6 tbsp.
- catsup 1/4 c. soy sauce
- Partially freeze pork; cut into narrow strips.
- Cut vegetables into bite size pcs and set aside.
- Combine sauce ingredients and set aside.
- In wok or possibly skillet, heat oil over medium high heat.
- Stir fry pork in oil till browned.
- Remove from wok and keep hot.
- Add in more oil if necessary and stir fry vegetables till tender/crisp.
- Add in pork and sauce mix.
- Cook till thickened.
- Serve with boiled rice.
- If I'm in a hurry, I substitute warm and spice Maggie Gins stir-fry sauce to taste instead of making my own.
- I also often add in fresh mushrooms.
- You can substitute 1/2 c. Hoisin sauce for the 6 Tbsp.
- catsup and 1/4 c. soy sauce.
pork roast, onions, green, fresh broccoli flowerets, onion, pods, vegetable oil
Taken from cookeatshare.com/recipes/szechuan-pork-and-broccoli-24738 (may not work)