Pork, Beef Or Chicken, Broccoli, & Mushroom Stir Fry

5
Servings
5-10m
Prep Time
10-15m
Cook Time
15m
Ready In


"This has been in my recipe folder for years. It originally came from the recipe book I got with my 'Wok,' probably some 25+ years ago. Since then, I've added and changed a few things; but the base of the recipe has remained the same. The best thing, is that recipe can be made with pork, chicken, or beef. And, you can always add other vegetables; like, snow peas, red peppers, zucchini, carrots, etc. You can really adjust this to what you have on hand. However, there are a few key ingredients for me in this dish - sesame oil, bean sprouts, and fresh ginger. These to me, these are really necessary for this dish. All the ingredients are very common and are available in most local grocery stores. I used pork, but understand that chicken or beef can easily be substituted. Serve over cooked rice."

Original recipe yields 5 servings
OK
  • PORK
  • VEGETABLES
  • SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (541.8 g)
  • Calories 618.6
  • Total Fat - 30.9 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 99 mg
  • Sodium - 2045 mg
  • Total Carbohydrate - 46.4 g
  • Dietary Fiber - 8.7 g
  • Sugars - 5.2 g
  • Protein - 39.9 g
  • Calcium - 151.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 65.9 mg
  • Thiamin - 0.9 mg

Step 1

Pork and Marinade ... Add the soy sauce, sherry wine, red pepper flakes, and corn starch to a small bowl and mix well. Add the pork, mix, and marinate 10-15 minutes.

Step 2

Sauce ... Add the soy sauce, fresh ginger, garlic, chicken broth, and corn starch to a small bowl and mix well. I use a microplane to grate the ginger and garlic over the bowl (the juices you get have lots of flavor). If you don't have one - mince both the garlic and ginger very fine, then use the side of the knife, press down on the garlic and ginger into the cutting board creating a paste.

Step 3

Rice ... Cook the rice according to package directions. Once it is cooked, set to the side and cover to keep warm.

Step 4

Pork ... I use a wok to cook this dish; but, a deep non stick pan or large saute pan will work just as well. Just make sure you have the pan hot and all the ingredients prepared - this is a very quick cooking dish.

Step 5

Add the peanut or vegetable oil, and sesame oil to the pan and bring to medium high/high heat. Then, add the pork, and quickly saute until golden brown. Once the pork is seared; transfer to a small bowl while you prepare the vegetables.

Step 6

Vegetables ... Add the broccoli, mushrooms, and onions to the pan saute and cook 2-3 minutes, stirring often until the vegetables are tender. Then add in the bean sprouts and water chestnuts. Mix to combine.

Step 7

Finish ... Add the pork back in along with the sauce - mix to combine. The corn starch will naturally start to thicken the sauce. If you like your sauce a bit thinner, add a bit more chicken broth. I actually like mine a bit thinner - that is just a personal preference. Right now, the dish is done, so don't over cook it.

Step 8

Serve ... ENJOY! Serve over the cooked rice. Garnish with sesame seeds and scallions. You can always serve extra soy sauce on the side for those who want it. Fresh fruit is a great side to this dish.

Tips & Variations


No special items needed.

Related

QueenBea

This is a great stir-fry recipe and super easy to put together!! I did not use mushrooms and added bell peppers and it all worked perfectly. Thx for sharing your recipe here.

review by:
(4 Feb 2015)