Hot-And-Sour Pork
- 2 1/2 tablespoons olive oil
- 1 pound center-cut pork loin or tenderloin, thinly sliced
- 2 red, orange, or yellow bell peppers, seeded and thinly sliced
- 8 ounces (about 2 cups) broccoli florets
- 1/4 cup water
- 1 cup canned sliced water chestnuts, drained
- 1/2 cup peanuts or cashews
- Cooked rice
- Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the pork and stir-fry until no trace of pink remains, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peppers and cook, stirring constantly, for 1 minute. Add the broccoli and water. Cover partially and cook, stirring occasionally, until almost tender, about 3 minutes. Add the Hot-and-Sour Sauce and increase heat to high. When it starts to bubble, add the water chestnuts and pork. Stir-fry until warmed through, about 1 minute. Add the nuts and toss again. Serve immediately over the rice.
- You can use chicken or shrimp instead of the pork. Or try bok choy instead of broccoli.
olive oil, center, red, broccoli florets, water, water chestnuts, peanuts, rice
Taken from www.myrecipes.com/recipe/hot-and-sour-pork (may not work)