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Spicy Pork Stir-Fry with Broccoli & Ginger



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 Roses in a Blue Ginger Jar
Roses in a Blue Ginger Jar
Johnson, Robert A.
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Spicy Pork Stir-Fry with Broccoli and Ginger
Gourmet Every Day
from the editors of Gourmet, 2000, Condé Nast

Serves 2 generously

2 tablespoons soy sauce
1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
1/2 pound pork loin, thinly sliced across the grain
and cut into julienne strips
1 bunch broccoli
4 tablespoons vegetable oil
1 large garlic clove, finely chopped
1 (2-inch) piece peeled fresh ginger, thinly sliced
and cut into julienne strips
1/2 teaspoon dried hot red pepper flakes
1/2 cup chicken broth
1 teaspoon sugar

Stir together 1 tablespoon soy sauce, Sherry, and 1 teaspoon cornstarch
and stir in pork.
Cut broccoli into small florets. Peel and cut tender sections of stems
(top halves) into thin slices.
Heat a wok or nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling wok to coat evenly, and heat until hot but not smoking. Add pork mixture and stir-fry until cooked through, 2 minutes. Transfer to a bowl and wipe wok clean.
Heat wok and add remaining 2 tablespoons oil in same manner. Add garlic, ginger, and red pepper flakes and stir-fry 30 seconds. Add broccoli and stir-fry 2 minutes. Add 1/4 cup chicken broth and cook, covered, 1 minute, or until broccoli is crisp-tender.
Stir together remaining tablespoon soy sauce, remaining 1/4 cup broth, remaining teaspoon cornstarch, and sugar, then add to pan with pork and
stir-fry 1 minute.


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