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Categories:
chicken broth soy sauce cornstarch curry powder red pepper pork chop onion garlic broccoli florets carrot canola oil rice peanut
Viewed: 6 - Published at: 6 months agoIngredients
- 1 cup reduced-sodium chicken broth
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons curry powder
- 14 teaspoon crushed red pepper flakes
- 1 lb boneless pork chop
- 12 medium onion, cut into slivers
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 1 cup diagonally sliced carrot
- 1 teaspoon canola oil
- 3 cups hot cooked rice
- 14 cup lightly dry roasted salted peanut
Method
- Stir together broth, soy sauce, cornstarch, curry powder, and red pepper.
- Set aside.
- Trim fat from pork chops.
- Thinly slice across the grain into bite-size strips.
- Set aside.
- Lightly coat a nonstick wok or large skillet with cooking spray.
- Heat over medium-high heat; stir-fry onion and garlic for 1 minute.
- Remove from wok.
- Add broccoli and carrot to wok.
- Stir-fry for 2 to 3 minutes or until crisp-tender.
- Remove from wok.
- Add oil to wok.
- Stir-fry pork, half at a time, for 1 to 3 minutes or until no longer pink.
- Return all pork to wok.
- Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened.
- Return all vegetables to wok and heat through.
- Serve pork mixture over hot cooked rice.
- Sprinkle with peanuts.
