Pork Stir Fry With Five Vegetables Recipe
Are you looking for a food lovers delight Pork Stir Fry With Five Vegetables recipe? This Pork Stir Fry With Five Vegetables is never going to fail as a Side Dish. The main ingredient in this recipe is Pork. You will love this delicious Pork Stir Fry With Five Vegetables recipe! Dont miss it, Try it!
Ingredients
1 tablespoon cornstarch
1/2 cup low sodium chicken broth
4 tablespoons dry sherry
1 teaspoon dark brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon corn or Oriental sesame oil
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 medium size carrot, peeled and shredded
1/2 large sweet red pepper, cored, seeded, and chopped
1/2 medium size cucumber, peeled, seeded, and chopped
1 cup bean sprouts
1/3 cup sliced green onions
3/4 pound boneless lean pork loin, cut into 1/4x 1/4 x 2 strips
Directions
In a small bowl, whisk together the cornstarch and chicken broth.
Mix in 2 tablespoons of the sherry, 1/2 teaspoon of the brown sugar, the soy sauce, vinegar, and 1 1/2 teaspoons of the corn oil; set aside.
In a heavy 12 inch skillet or wok, heat the remaining corn oil over high heat about 1 minute.
Add the ginger and garlic and cook, stirring, for 30 seconds.
Add the carrot, red pepper, and remaining 1/2 teaspoon brown sugar and cook, stirring, for 2 minutes.
Add the cucumber and cook 1 minute longer.
Add the bean sprouts, green onions, and remaining 2 tablespoons sherry; cook another minute, stirring.
Using a slotted spoon, transfer the vegetables to a bowl and set aside.
Add the pork to the skillet and cook, stirring, over high heat until no longer pink about 4 minutes.
Add the cornstarch chicken broth mixture along with the reserved vegetables and cook, stirring constantly, until thickened and glossy about 1 minute.
Mix in 2 tablespoons of the sherry, 1/2 teaspoon of the brown sugar, the soy sauce, vinegar, and 1 1/2 teaspoons of the corn oil; set aside.
In a heavy 12 inch skillet or wok, heat the remaining corn oil over high heat about 1 minute.
Add the ginger and garlic and cook, stirring, for 30 seconds.
Add the carrot, red pepper, and remaining 1/2 teaspoon brown sugar and cook, stirring, for 2 minutes.
Add the cucumber and cook 1 minute longer.
Add the bean sprouts, green onions, and remaining 2 tablespoons sherry; cook another minute, stirring.
Using a slotted spoon, transfer the vegetables to a bowl and set aside.
Add the pork to the skillet and cook, stirring, over high heat until no longer pink about 4 minutes.
Add the cornstarch chicken broth mixture along with the reserved vegetables and cook, stirring constantly, until thickened and glossy about 1 minute.
