Tuesday, April 19, 2011

Chinese Pork, Broccoli and Peppers

Aaah, cooking.... I am finally back on track to be cooking more frequently, which means that there might actually be more posts to read more frequently! To get back in the swing of things, I decided to give a new Chinese food recipe a whirl. This particular recipe is adapted from another library find, "Dinners in a Dash or a Dish" by Jean Anderson. And can I say, this was the BEST homemade stir-fry I have ever made! I think the reason I liked it more than the other ones is that the majority of this sauce comes from soy sauce whereas the other stir-fry sauces I've made were based on chicken broth- which is yummy, but soy sauce has so much more flavor. We will be making this again! I also think that it would be delicious with snow peas thrown in with the broccoli and peppers, as well as some bean sprouts thrown in when you add the sauce. The recipe also stated that it would be good using beef and chicken as well, which means it can be even more budget friendly because you can use whatever is on sale or whatever you have hanging around in the fridge or freezer! I love those kinds of meals!

Chinese Pork, Broccoli and Peppers

1/4 c. soy sauce

3 Tbl. chicken broth (I used 3 Tbl. water + 1/2 tsp. chicken boullion)

1 Tbl. brown sugar

2 tsp. cornstarch

3 Tbl. oil (I used olive oil, but use whatever you have)

1 lb. well'trimmed boneless pork loin, cut into 1/2" strips

1 medium onion, quartered lengthwise and each quarter thinly sliced

1 large garlic clove, finely minced (or use a garlic press)

1 Tbl finely minced fresh ginger (or 1/2 to 1 tsp powdered ginger)

1/8 to 1/4 tsp. red pepper flakes

1 green bell pepper, cored, seeded, and cut into 1/2" strips

1 red bell pepper, cored, seeded, and cut into 1/2" strips

1 to 1-1/2 c. broccoli florets

Combine soy sauce, chicken broth, brown sugar, and cornstarch in small bowl and set aside.

Heat oil in large, heavey skillet or wok over high heat. When hot, add pork and stir-fry until lightly browned, 4 to 5 minutes. Note: The pork will not be completely cooked through at this point since it will be cooked again when you add the sauce to the skillet. With slotted spoon, lift pork to large bowl and reserve.

Add onion, garlic, ginger, red pepper flakes, and greed and red bell peppers to skillet and stir-fry over high heat until onion begins to turn translucent, about 3 minutes.

Return pork to skillet, add soy mixture, and cook and stir just until mixture bubbles, thickens slightly, and turns clear, 3 to 4 minutes. Note: Make sure the pork is cooked all the way through before serving. Serve hot over rice or noodles.

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