Stir Fry Pork With Cabbage And Other Super Vegetables
|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)|
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.