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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My grandma, who's an excellent cook, shared this recipe with me, notes Nadia Boutin Sylvester, Cookshire, Quebec. It has lots of eye-catching color, a nice combination of tender meat and crisp vegetables and wonderful garlic flavor. Ingredients:
1/2 pound pork tenderloin, thinly sliced |
1 tablespoon vegetable oil |
1-1/2 cups sliced fresh broccoli florets |
1/2 cup julienned green pepper |
1/2 cup julienned sweet red pepper |
3 garlic cloves, minced |
1 cup sliced fresh mushrooms |
2 tablespoons cornstarch |
1 cup chicken broth |
4 teaspoons soy sauce |
hot cooked rice |
Directions:
1. In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm.
2. In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice. Yield: 2 servings.
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