Szechuan Pork And Broccoli

• 1 pound fresh lean pork (tenderloin or roast)
• 6 to 8 green onions
• 1 medium green or sweet red pepper
• 1-1/2 cups fresh broccoli
• 1 large onion
• 12 edible-pod peas
• 3 tablespoons peanut oil or vegetable oil
• 2 cloves garlic, sliced
• 2 slices fresh ginger, chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons hot water
• 2 teaspoons sugar
• 6 tablespoons ketchup
• 4 tablespoons soy sauce

1. Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

lean pork, onions, green, fresh broccoli, onion, ediblepod peas, peanut oil, garlic, ginger, red pepper, water, sugar, ketchup, soy sauce

Taken from www.tasteofhome.com/recipes/szechuan-pork-and-broccoli/ (may not work)