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
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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. |