Pork and Broccoli Stir Fry
|Boneless pork||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Oyster sauce||1⁄4 Cup (4 tbs)|
|Chinese rice wine/Dry white wine||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Broccoli flowerets||3 Cup (48 tbs)|
|Ginger root||2 Teaspoon, grated|
|Fried beans/Hot cooked rice||1|
Partially freeze pork.
Thinly slice, across the grain, into bite-size pieces.
Set the sliced pork aside.
For sauce, in a bowl stir together water, oyster sauce, rice wine or dry white wine, and cornstarch.
Heat a wok or large skillet over high heat.
Add the cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry broccoli in hot oil over medium-high heat for 2 to 3 minutes or till crisp-tender.
Remove from wok.
Stir-fry gingerroot for 30 seconds.
Add half of the meat to the wok or skillet.
Stir-fry meat for 2 to 3 minutes or till brown.
Remove meat from wok.
Stir-fry the remaining meat for 2 to 3 minutes.
Return all stir-fried meat and broccoli flowerets to wok.
Push pork and broccoli from center of wok.
Stir sauce; add to center of wok.
Cook and stir till mixture is thickened and bubbly.
Cook and stir the sauce mixture for 2 minutes more.
Serve on a platter next to bean threads or cooked rice.