- 8
Ingredients
- 1 1/2 tsp regular butter
- 1 1/2 tsp olive oil
- 1 large onion, minced
- 1 pound raw lean ground pork
- 1 large egg, beaten
- 1/4 tsp red pepper flakes
- 3/4 tsp table salt
- 1 Tbsp parsley, fresh, finely minced
- 1/2 tsp Italian seasoning
- 1/4 cup chicken or beef broth
- 1/4 cup white wine
Preparation
Step 1
Combine the broth, cornstarch, soy sauce, and chili garlic sauce in a cup; set aside.
Spray a 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, mushrooms, 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.