- Pork & Broccoli Asian Stir Fry
|Servings||Prep Time||Cook Time||Passive Time|
|5 Servings||30 minutes||30 minutes||60 minutes|
- 1 1/2 pounds boneless pork cut into 1/4 inch strips
- 1 large head of broccoli florets
- ¼ cup chopped parsley
- 2 carrots peeled and sliced
- 1 small onion sliced into strips
- 6 garlic cloves finely chopped
- 2 teaspoons ginger finely chopped
- 4 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes
- 1 cup of sliced thinly red bell pepper into strips
- 1 1/2 cups chicken stock
- 1 tablespoon plain rice vinegar
- 1 tablespoon sugar
- 1 ½ tablespoon cornstarch
- 1/4 cup white vinegar
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry.
- In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoon chopped ginger, sesame oil, parsley and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
- After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
- Heat a wok, or large deep sauté pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (do this in 2 batches, not to overcrowd the pan).
- Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
- Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
- Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
- Serve over brown rice or white rice.