Pork Stir Fry

  

  

The pork in this dish is so tender and flavorful.  Adjust the seasoning and vegetables to suit your family's tastes.

Pork Stir Fry

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recipe by Stella B's Kitchen

1 pound pork loin cut into thin strips

3 Tbsp brown sugar

3 Tbsp low sodium soy sauce

2 1/2 tsp dry ginger

3 Tbsp canola oil

2-3 cloves minced garlic

1 tsp rice wine vinegar

2 cups carrots, cut in thin strips

2 cups broccoli florets

1/2 medium onion, quarter and slice

2 cups low sodium chicken broth, divided

canola oil for cooking

salt and pepper 

{for the slurry:  2 Tbsp corn starch + 1 cup cold chicken broth, stir to dissolve}

Cut pork in thin strips.  Mix the next six ingredients and pour over pork, stir to coat pork.  Cover and place in refrigerator while vegetables are being prepared.  {This is a good time to start the rice cooker too if serving with rice}

Cut vegetables and place in separate piles to be added in an order based on cooking time.  

In a large nonstick pan, heat a couple Tbsp canola oil over medium to medium high heat.  Place pork in a single layer in hot pan.  Cook a couple minutes.  Pour remaining marinade into pan.  Turn meat over to cook second side and cook a couple minutes until no longer pink. Remove from pan and set aside.  Wipe out pan with paper towel.

Next, heat a couple Tbsp canola oil in the same nonstick pan over medium heat and add carrots and onions.    Salt and pepper lightly, stir and cover.  Cook several minutes, stirring occasionally.  When beginning to soften, add broccoli.  Stir.  Add another tsp of oil if necessary, depending upon the amount of vegetables being added.  Add 1/2 cup chicken broth and cover to allow liquid to steam broccoli.  Make a slurry while broccoli cooks.  Check after a minute or so and stir, add more broth if pan appears dry.  Cover to keep steaming vegetables.  Pierce broccoli with a knife to test.  When tender-crisp add pork back to stir fry.  Lift pan off heat and pour in slurry.  Swirl pan and gently stir vegetables.  Liquid will thicken quickly.  If too thick, add 1/2 cup water and swirl or stir.  Season with additional soy sauce, pepper and ginger to taste.

Serve over rice with red pepper flakes.

*for next day leftovers: add a little bit of water to loosen up thickened liquid  

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