Ginger Pork And Vegetable Stir-Fry
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sherry (dry)3 tbsps
Honey2 tbsps
Cornstarch2 tbsps
Vegetable Oil2 cloves
Garlic (thinly sliced)1 tsp
Sesame Oil170 g
Snow Pea (package)Directions:
1
Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl
2
Add pork slices, coat evenly, and set aside
3
Pour Swanson(R) Unsalted Chicken Broth into a small saucepan
4
Bring to a boil, simmer until reduced to one and one half cups
5
Set aside
6
Heat oil in a large, non-stick skillet over medium high heat
7
Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes
8
Remove with slotted spoon and discard
9
Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes
10
Add reduced broth, stirring quickly to blend with the sauce, about 1 minute
11
Stir in chili garlic sauce and sesame oil
12
Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce
13
Cook to desired crispness, 1 or 2 more minutes
14
Serve over hot steamed rice, and garnish with sesame seeds