Stir-fried Pork With Broccoli

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Title: STIR-FRIED PORK WITH BROCCOLI
Categories: Chinese, Pork
Yield: 4 servings

SAUCE:
4 ts Dark soy sauce
2 ts Sugar
2 ts Cornstarch
2 ts Chinese red- or white-wine
-vinegar
2 ts Rice wine OR dry sherry
2 ts Oriental sesame oil
1/4 ts Salt
PORK and VEGETABLES:
2 1/2 ts Cornstarch
2 tb Chicken stock OR water
1 lb Boneless pork loin OR
-tenderloin
12 oz Broccoli (1 bunch)
1 lg Red bell pepper
4 Scallions
1 md Garlic clove
1 Piece ginger (about 1 inch
-long)
4 tb Vegetable oil
1/2 c Cashews (2 oz)

PREPARATION: For The Sauce, mix all of the sauce
ingredients in a small bowl and set aside.

For The Pork And Vegetables, dissolve 1 1/2 tsp of the
cornstarch in the chicken stock. Set aside. Slice
the pork thinly against the grain and rub with the
remaining teaspoon of cornstarch. Cut the broccoli
into small florets and blanch in a large kettle of
boiling water until almost tender, about 3 minutes.
Drain well and pat dry. Cut the red pepper into
1/4-inch strips and set aside. Thinly slice the
scallions, mince the garlic (1 tsp), and ginger (1 1/2
tsp); set each aside.

COOKING: In a wok or deep skillet, heat 2 tablespoons
oil until hot but not smoking. Stir-fry the red
peppers and cashews until peppers soften slightly and
cashews start to brown, about 30 seconds; remove and
set aside. Add pork and stir-fry until seared on both
sides, or about 1 minute; remove and set aside with
the peppers. Heat the remaining 2 tablespoons of oil,
add the garlic, scallions, and ginger, and stir-fry
until fragrant, about 15 seconds. Return the peppers,
cashews, and pork to the wok. Immediately stir in the
broccoli, sauce and cornstarch- stock mixture. Toss
until sauce coats ingredients and thickens slightly,
about 45 seconds. Serve immediately with steamed rice.

[COOKS; Sept 1988] Posted by Fred Peters.

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