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.
- 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
- 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
- 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 necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice. Yield: 8 servings.
Originally published as Szechuan Pork and Broccoli in Country Woman May/June 1989, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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