Szechuan Pork and Vegetables (7)

By Realtychick

Ingredients

• 1/4 cup(s) reduced-sodium chicken broth
• 1/2 Tbsp cornstarch
• 1/2 Tbsp low-sodium soy sauce
• 1 tsp chili sauce, with garlic
• 1/2 medium sweet red pepper(s), seeded and cut into 3⁄4-inch pieces
• 1/2 Tbsp vegetable oil
• 1/2 pound(s) lean pork tenderloin, trimmed of all visible fat, cut lengthwise in half, then thinly sliced crosswise
• 1 cup(s) broccoli, small florets
• 2 medium scallion(s), cut into 1⁄2-inch pieces
• 1 clove(s) garlic clove(s), minced
• 1 Tbsp sherry cooking wine, dry
• 1/2 cup(s) baby corn ears, canned, drained
• 1/2 cup chopped zucchini or spinach
• 1 cup(s) cooked brown rice, hot

Details

Servings 2

Preparation

Step 1

Combine the broth, cornstarch, soy sauce, and chili garlic sauce in a cup; set aside.


Spray a nonstick wok or large deep skillet with nonstick spray; set over medium-high heat until a drop of water sizzles. Add the bell pepper and stir-fry until lightly charred, 3–5 minutes. Transfer to a large bowl. Swirl the oil into the wok, then add the pork. Stir-fry until lightly browned and cooked through, about 4 minutes. With a slotted spoon, transfer the pork to the bowl with the bell pepper. Add the broccoli, scallions, and garlic to the wok and stir-fry until crisp-tender, about 2 minutes. Add the sherry; cover and cook about 1 minute.


Return pork mixture to the wok. Add the corn, and other veggies, and cornstarch mixture; cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice. Yields 1 1⁄4 cups pork mixture with 1⁄2 cup rice per serving.