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Five Spice Pork

Ingredients
  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)
  Cornstarch 2 Teaspoon
  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)
Directions

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.
Set aside.
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.
Remove vegetables.
Add half of the pork to the hot wok or skillet.
Stir-fry about 3 minutes or till no longer pink.
Remove pork.
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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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