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Szechuan Pork and Broccoli

Szechuan Pork and Broccoli
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound fresh lean pork (tenderloin or roast)
  • 6 to 8 green onions
  • 1 medium green or sweet red pepper
  • 1-1/2 cups fresh broccoli
  • 1 large onion
  • 12 edible-pod peas
  • 3 tablespoons peanut oil or vegetable oil
  • SAUCE:
  • 2 cloves garlic, sliced
  • 2 slices fresh ginger, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons hot water
  • 2 teaspoons sugar
  • 6 tablespoons ketchup
  • 4 tablespoons soy sauce

Directions

  • Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside.
  • (Partially freeze pork first for easier cutting.) Cut green onions,
  • peppers, broccoli and onion into 1-in. pieces; set aside. Combine
  • garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy
  • sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the
  • ketchup and soy sauce); set aside. In wok or large skillet, heat
  • peanut or vegetable oil over high heat. Stir-fry the pork in oil
  • until browned; remove from wok and keep warm. Add more oil if
© Taste of Home 2013

2 of 2

Szechuan Pork and Broccoli (continued)

Directions (continued)

  • necessary and stir-fry all vegetables tender/crisp. Add pork and
  • sauce mixture; cook until thickened. Serve with boiled rice. Yield:
  • 8 servings.
Nutrition Facts:Diabetic Exchanges: One serving equals 1 meat, 2 vegetables, 2 fats; also, 228 calories, 666 mg sodium, 50 mg cholesterol, 11 gm carbohydrate, 10 gm protein, 17 gm fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013