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Stir Fry Pork With Cabbage And Other Super Vegetables

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Ingredients
  Boneless pork chops 1 1⁄2 Pound (4 In Number)
  Broccoli florets 2 Cup (32 tbs), blanched for 3 minutes
  Celery stalks 2 , thinly sliced
  Onion 1 Large, thinly sliced
  Sweet red peppers 2 , seeded and cut into triangle-shaped chunks
  Bok choy head 1 , thinly sliced to make 4 cups
  Fresh bean sprouts 2 Cup (32 tbs), rinsed
  Vegetable oil 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Fresh ginger slice 1 , minced
  Beef broth/Prepared bouillon 1 Cup (16 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Sesame oil 1 Teaspoon
  Oyster sauce 2 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon (Or More)
  Cornstarch 1 1⁄2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

Remove all fat from the pork and cut it into thin slices.
Have the vegetables ready in separate piles on a platter.
Prepare the sauce.
Heat 1 tablespoon of oil in a small saucepan.
Saute the garlic and ginger until sizzling.
Add the broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce, if using.
Simmer 5 minutes.
Stir the cornstarch into cold water until there are no lumps.
Add it to the sauce, stirring constantly until thickened.
Simmer a few minutes longer.
Heat 1 tablespoon of 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 of 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 more oil if needed.) Add the cabbage; stir-fry 1 minute.
Add the sprouts and cooked pork.
Stir in the sauce and heat through, stirring well to blend the flavors.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

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