 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 1/2 tablespoons olive oil |
1 pound center-cut pork loin or tenderloin, thinly sliced |
2 red, orange, or yellow bell peppers, seeded and thinly sliced |
8 ounces (about 2 cups) broccoli florets |
1/4 cup water |
1 recipe hot-and-sour sauce |
1 cup canned sliced water chestnuts, drained |
1/2 cup peanuts or cashews |
cooked rice |
Directions:
1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the pork and stir-fry until no trace of pink remains, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peppers and cook, stirring constantly, for 1 minute. Add the broccoli and water. Cover partially and cook, stirring occasionally, until almost tender, about 3 minutes. Add the Hot-and-Sour Sauce and increase heat to high. When it starts to bubble, add the water chestnuts and pork. Stir-fry until warmed through, about 1 minute. Add the nuts and toss again. Serve immediately over the rice. Tip: You can use chicken or shrimp instead of the pork. Or try bok choy instead of broccoli.
|
|