|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|
|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.
Serving size Complete recipe
Calories 2318Calories from Fat 919
% Daily Value*
Total Fat 102 g156.9%
Saturated Fat 24 g120%
Trans Fat 0 g
Sodium 5718 mg238.25%
Total Carbohydrates 171 g57%
Dietary Fiber 21 g84%
Sugars 88 g
Protein 189 g378%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet