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Szechuan Pork Stir-fry Recipe

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This recipe for Szechuan Pork Stir-fry is from The Swartz Family Cookbook Project, 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:  
1 cup long grain rice
1/4 tsp salt
2 tsp vegetable oil
1/2 lb well-trimmed pork tenderloin, cut into 1/2 inch wide strips
2 red bell peppers, cut into thin strips
2 tsp grated fresh ginger
1 clove garlic, minced
16 oz bag frozen broccoli florets
1 1/2 cups chicken broth
1/4 tsp red pepper flakes
1 tsp cornstarch
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 cup sliced scallions

Directions:
Directions:
1. In medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and salt. Reduce to a simmer, cover and cook until the rice is tender, about 17 minutes. (you can use chicken broth instead of water for more flavorful rice).
2. In a large skillet or wok, heat 1 tsp of oil until hot but not smoking over a medium high heat. Add the pork and cook, stirring, until browned about 5 minutes. With a slotted spoon, transfer pork to a plate.
3. Add the remaining 1 tsp oil to the skillet along with the bell peppers, ginger and garlic. Cook, stirring until the peppers are crisp tender, about 2 minutes. Add the broccoli, broth and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the peppers and broccoli are tender, about 5 minutes.
4. In a small bowl, combine the cornstarch, soy sauce, and vinegar. Return the pork to the wok and add the cornstarch mixture and scallions to the wok and bring to a boil. Cook, stirring, until the sauce is slightly thickened and the pork is cooked through, about 2 minutes. Serve the pork over your rice.

Preparation Time:
Preparation Time:
40 minutes

 

 

 

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