Szechuan Pork And Broccoli with Adaptable Sauce

Course : Chinese
Serves: 8
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1 pound pork tenderloin -- or roast
8 medium green onions
1 medium bell pepper -- red or green
1 1/2 cups broccoli -- fresh
1 large onion
12 medium pea pods
3 tablespoons peanut oil -- --sauce---
2 cloves garlic -- sliced
2 slices fresh ginger root -- chopped
1/4 teaspoon red pepper flakes -- crushed
2 tablespoons hot water
2 teaspoons sugar
4 tablespoons soy sauce -- low sodium
6 tablespoons catsup -- * see note

Preparation / Directions:

* 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"

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