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.