Five Spice Pork
|Boneless pork||1 Pound|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Teriyaki sauce||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Five spice powder||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Cooking oil||1 Tablespoon|
|Jicama/8-ounce can whole water chestnuts, drained and quartered||4 Ounce, peeled and cut into 0.75 inch cubes for 1 cup|
|Fresh broccoli||1⁄2 Pound, cut up to 2 cups|
|Peanuts||1⁄2 Cup (8 tbs)|
Partially freeze pork; cut on the bias into thin bite-size strips.
For marinade, stir together sherry, teriyaki sauce, garlic, and five spice powder.
Add pork, stirring to coat well.
Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Drain pork, reserving marinade.
Add enough water to reserved marinade to make % cup.
Stir into cornstarch.
Preheat a wok or large skillet over high heat; add oil.
(Add more oil as necessary.) If using jicama, stir-fry in hot oil for 1 minute (if using water chestnuts, set aside).
Add broccoli; stir-fry about 3 minutes or till crisp-tender.
Add half of the pork to the hot wok or skillet.
Stir-fry about 3 minutes or till no longer pink.
Stir-fry remaining pork about 3 minutes.
Return all pork to the wok.
If using water chestnuts, stir into meat.
Push mixture from center of the wok.
Stir marinade mixture; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 30 seconds more.
Return vegetables; stir ingredients together.
Cook and stir for 1 minute.
Stir in peanuts.