Szechuan Pork And Broccoli W/Adaptable Sauce

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin - or roast
8		Green onions
1		Bell pepper - red or green
1 1/2 cups	219g / 7.7oz	Broccoli - fresh
1 cup	62g / 2.2oz	Onion (large)
12		Pea pods
3 tablespoons	45ml	Peanut oil - --sauce---
2		Garlic cloves - sliced
2		Fresh ginger root - chopped
1/4 teaspoon	1.3ml	Red pepper flakes - crushed
2 tablespoons	30ml	Hot water
2 teaspoons	10ml	Sugar
4 tablespoons	60ml	Soy sauce - low sodium
6 tablespoons	90ml	Catsup - * see note

Recipe Instructions

* substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons.

Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside.

Combine garlic, ginger, pepper flakes, hot water, sugar, 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 skillet and keep warm.

Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened.

Serve with hot boiled rice.

NOTE: I also have used this recipe and substituted lean beef for the pork.

Recipe by: Jo Merrill "From The Best of Country Cooking"

Source:
Jo Merrill

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