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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pork and Broccoli Stir-Fry Recipe

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This recipe for Pork and Broccoli Stir-Fry is from Jessica's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use lean pork or chicken, and partially freeze it before preparing, for easier slicing.

1 lb. boneless pork or chicken
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp minced fresh gingerroot
1 tsp granulated sugar
2 cloves garlic, minced
1 bunch broccoli
1 large carrot
2 tbsp vegetable oil
1 1/2 cups chicken stock
2 tbsp cornstarch
Directions:
Directions:
Cut meat across grain into thin slices about 2 inches long and 1/8 inch thick. In small bowl, combine sherry, half of the soy sauce, ginger, sugar and garlic. Add meat; cover and marinate at room temperature for 30 minutes.

Meanwhile, peel broccoli stems and cut into slices 1/4 inch thick, and florets into bite-size pieces. Peel carrot and cut on diagonal into slices 1/4 inch thick.

Heat large skillet or wok over high heat; add oil, swirling to coat pan. Stir-fry meat mixture for 2 to 3 minutes or until browned. Using slotted spoon, remove from pan and reserve.

Adding a little more oil if necessary to coat, stir-fry broccoli and carrot for 1 minute. Return meat to pan, pour in all but 1 tbsp of the stock and bring to simmer, stirring once or twice. Cook, covered until vegetables are tender-crisp, about 3 minutes. Blend cornstarch into remaining soy sauce and stock; stir into pan liquid and cook for 1 minute or until thickened, stirring constantly. Makes 3 to 4 servings.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Has alot of flavour and is really easy to make. If you're in a big hurry you can skip the cornstarch part; the sauce will taste the same but just won't be thick.

 

 

 

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