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Add a photoServings: 4
Ingredients
- 1 pound boneless pork
- 1/2 c. water
- 1/4 c. oyster sauce
- 2 tbsp. Chinese rice wine or possibly dry white wine
- 2 teaspoon cornstarch
- 2 tbsp. veg. oil
- 3 c. broccoli flowerets
- 2 teaspoon grated ginger root
- Rice, cooked (warm)
Directions
- Partially freeze pork. Thinly slice, across the grain, into bite size pcs. Set the sliced pork aside.
- For sauce, in a bowl, stir together water, oyster sauce, rice wine or possibly dry white wine and cornstarch. Set aside.
- Heat wok or possibly large skillet over high heat. Add in veg. oil (add in more oil as necessary during stir-frying). Stir-fry broccoli in warm oil over medium high heat for 2-3 min or possibly till crisp-tender. Remove from wok.
- Stir-fry ginger root for 30 seconds. Half 1/2 of the meat to wok or possibly skillet. Stir-fry meat 2-3 min or possibly till brown. Remove meat from wok. Stir-fry remaining meat 2-3 min. Return all stir-fried meat and broccoli flowerets to wok. Push pork and broccoli from center of wok.
- Stir sauce; add in to center of wok. Cook and stir till mix is thickened and bubbly. Cook and stir the sauce mix for 2 min more, then stir all ingredients together. Serve with warm rice. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 114 | 49% |
| Total Fat 12.74g | 16% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 49mg | 16% |
| Sodium 547mg | 23% |
| Potassium 519mg | 15% |
| Total Carbs 6.48g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.72g | 0% |
| Protein 20.76g | 33% |
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