Ingredients
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1/2 lb lean boneless pork
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3/4 cup reduced-sodium chicken broth
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1 tablespoon cornstarch
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2 tablespoons reduced sodium soy sauce
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2 tablespoons dry sherry or 2 tablespoons water
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1/8 teaspoon crushed red pepper flakes
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nonstick spray coating
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1 medium onion, sliced
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1 (10 ounce) package frozen chopped broccoli, thawed and well drained
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1/2 teaspoon grated fresh ginger
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1 -2 teaspoon cooking oil
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1/2 cup sliced water chestnuts
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1 1/2 cups hot cooked brown rice
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1 garlic clove, minced
Instructions
- Partially freeze meat. Thinly slice across the grain into bite-size strips.
- Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
- Spray a wok or large skillet with nonstick spray coating.
- Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
- Remove vegetable mixture from wok.
- Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
- Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
- Return vegetables to wok.
- Add water chestnuts and stir all ingredients together to coat with sauce.
- Cook and stir for 1 to 2 minutes more or until heated through.