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Collection: MAIN Dishes-Pork
Recipe By: Mbleeker
Cantonese-Style Stir-Fried Pork with Chinese Broccoli
Ingredients
- 12 ounces lean pork shoulder or butt, cut into ¼-inch-thick bite-sized slices
- 2½ teaspoons cornstarch
- 4 teaspoons soy sauce
- 1 teaspoon Shao Hsing rice wine or dry sherry
- 1 teaspoon minced plus 1 teaspoon sliced garlic
- 1 teaspoon plus 2 tablespoons peanut or vegetable oil
- 2 teaspoons oyster sauce
- 1¼ teaspoon sesame oil
- 1/8 teaspoon freshly ground pepper
- 4 tablespoons chicken broth
- 1½ teaspoons dark soy sauce
- 6 medium stalks Chinese broccoli (8 ounces)
- 2 teaspoons finely shredded ginger
- 4 medium fresh water chestnuts, peeled and sliced (about ½ cup)
- ½ cup canned straw mushrooms
- ½ cup red bell pepper cut into 1-inch squares
- 8 snow peas, strings removed
Directions
- 1. In a medium bowl combine the pork, 2 teaspoons of the cornstarch, 2 teaspoons of the soy sauce, rice wine, 1 teaspoon minced garlic, 1 teaspoon of the peanut oil, 1 teaspoon of the oyster sauce, ¼ teaspoon of the sesame oil, and pepper.
- In a small bowl combine 3 tablespoons of the chicken broth, dark soy sauce, and the remaining 2 teaspoons soy sauce and 1 teaspoon oyster sauce. In a separate small bowl combine the remaining 1 tablespoon chicken broth, 1 teaspoon sesame oil, and ½ teaspoon cornstarch.
- 2. In a 3-quart saucepan bring 1 ½ quarts water to a boil over high heat. Add the broccoli stalks and cook, stirring 2 minutes or until the broccoli is just crisp-tender. Drain the broccoli in a colander, shaking well to remove excess water.
- 3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons peanut oil, add the ginger and the remaining 1 teaspoon sliced garlic, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics o the sides of the wok, then carefully add the pork and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the pork begin to sear. Then, stir-fry 1 minute, or until the pork is lightly browned but not cooked through. Add the water chestnuts, mushrooms, peppers, and snow peas, and stir-fry 1 minute or until the snow peas are bright green. Swirl the dark soy sauce mixture into the wok and stir-fry 30 seconds or until well combined. Restir the cornstarch mixture, swirl it into the wok, and stir-fry 15 to 30 seconds or until the pork is just cooked. Put the broccoli on a serving platter and spoon the pork mixture over the broccoli. Serves 2 as a main dish with rice or 4 as part of a multicourse meal.
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