4 boneless pork chops
2 cups broccoli florets, blanched
2 stalks celery, thinly sliced
1 large onion, thinly sliced
2 sweet red peppers, seeded, cut bite-sized
1 head bok choy, thinly sliced
2 cups fresh bean sprouts, rinsed
2 tablespoons vegetable oil
1 clove garlic, minced
1 slice fresh ginger, minced
1 cup beef broth
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
2 teaspoon oyster sauce
1/4 teaspoon hot red pepper sauce (optional)
1 1/2 tablespoon cornstarch
1/3 cup cold water
Remove fat from pork and cut into thin slices. Have veggies cut and ready. Prepare the sauce by heating 1 tablespoon of oil in a small saucepan. Sauté the garlic and ginger until sizzling. Add broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce. Simmer 5 minutes. Stir the cornstarch into cold water until there are no lumps. Add to sauce, stirring constantly until thickened. Simmer a few minutes longer.
Heat 1 tablespoon oil in a 12-inch skillet or wok. Over high heat, stir-fry the pork until it’s just cooked through. Remove and reserve the pork. Add another tablespoon oil to the skillet. Over medium-high heat, stir-fry the celery and onion 1 minute. Add the red pepper and broccoli; stir-fry 1 minute. Add the cabbage; stir-fry 1 minute. Add the sprouts and cooked pork. Stir in the sauce and heat through, stirring well to blend flavors.
Have you tried this recipe? Tell us how it turned out!