Thai Curry Stir Fry

• 1 cup reduced-sodium chicken broth
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 14 teaspoon crushed red pepper flakes
• 1 lb boneless pork chop
• 12 medium onion, cut into slivers
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 1 cup diagonally sliced carrot
• 1 teaspoon canola oil
• 3 cups hot cooked rice
• 14 cup lightly dry roasted salted peanut

1. Stir together broth, soy sauce, cornstarch, curry powder, and red pepper.
2. Set aside.
3. Trim fat from pork chops.
4. Thinly slice across the grain into bite-size strips.
5. Set aside.
6. Lightly coat a nonstick wok or large skillet with cooking spray.
7. Heat over medium-high heat; stir-fry onion and garlic for 1 minute.
8. Remove from wok.
9. Add broccoli and carrot to wok.
10. Stir-fry for 2 to 3 minutes or until crisp-tender.
11. Remove from wok.
12. Add oil to wok.
13. Stir-fry pork, half at a time, for 1 to 3 minutes or until no longer pink.
14. Return all pork to wok.
15. Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened.
16. Return all vegetables to wok and heat through.
17. Serve pork mixture over hot cooked rice.
18. Sprinkle with peanuts.

chicken broth, soy sauce, cornstarch, curry powder, red pepper, pork chop, onion, garlic, broccoli florets, carrot, canola oil, rice, peanut

Taken from www.food.com/recipe/thai-curry-stir-fry-135305 (may not work)