Szechwan Pork Stir Fry

Prep Time:
25 minutes
Cook Time:
10 minutes
Makes:
4 servings
Source

Cooking Connection

Ingredients

1poundboneless Pork Sirloin Chops, cut 1/2-inch thick or Pork Strips for Stir Fry,

1 1/2cupsJasmati or long-grain white rice,

2tablespoonssoy sauce,

1teaspoongrated fresh ginger,

1eachred bell pepper, seeded,

1eachgreen bell pepper, seeded,

1/2eachlarge white onion,

1tablespoonoil,

1/4cuproasted peanuts,

1/2cupchicken broth,

1/4cupsherry or dry white wine,

2tablespoonssoy sauce,

1tablespooncornstarch,

5large clovesgarlic, crushed,

2teaspoonssugar,

2teaspoonsrice wine vinegar,

3/4teaspoonred pepper flakes,

Directions

1Bring 3 cups water to a boil over High heat in a 2 to 3 quart sauce pan. Stir rice into boiling water. Reduce heat to Low and simmer, covered, 20 minutes.

2Cut pork into thin strips. Blend thoroughly with soy sauce and ginger; set aside to marinate.

3Cut red and green bell pepper and onion into 1-inch square pieces and set aside.

4Heat a large wok or 12-inch non-stick skillet over High heat. Meanwhile, combine sauce ingredients in a medium bowl and stir to dissolve cornstarch.

5Add oil to heated skillet. When oil is hot, stir fry bell pepper and onion 3 minutes. Remove and set aside. Add pork and peanuts to skillet and stir fry 3 minutes until no longer pink.

6Pour sauce over pork and bring to a boil. Return bell pepper and onion to skillet. Cook about 3 minutes, stirring occasionally, until sauce thickens. Serve over hot rice.

Nutritional Information

No Nutritional Information Available

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