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  • Szechuan Pork And Broccoli With Adaptable Sauce

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    Szechuan Pork And Broccoli With Adaptable Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Pork tenderloin, or possibly roast
    • 8 x Green onions
    • 1 x Bell pepper, red or possibly green
    • 1 1/2 c. Broccoli, fresh
    • 1 lrg Onion
    • 12 x Pea pods
    • 3 Tbsp. Peanut oil, --sauce---
    • 2 x Garlic cloves, sliced
    • 2 slc Fresh ginger root, minced
    • 1/4 tsp Red pepper flakes, crushed
    • 2 Tbsp. Warm water
    • 2 tsp Sugar
    • 4 Tbsp. Soy sauce, low sodium
    • 6 Tbsp. Catsup, * see note

    Directions

    1. The catsup and soy sauce if you prefer, or possibly make a mix of all three ingredients to equal about 9 Tbsp.. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pcs; set aside. Combine garlic, ginger, pepper flakes, warm water, sugar, catchup and soy sauce; set aside. In wok or possibly large skillet, heat peanut or possibly vegetable oil over high heat. Stir-fry the pork in oil till browned; remove from skillet and keep hot. Add in more oil if needed and stir-fry all vegetables tender crisp. Add in pork and sauce to mix; cook till thickened. Serve with warm boiled rice.
    2. Yield is 8 servings. Diabetic
    3. NOTE: I also have used this recipe and substituted lean beef for the pork. Jo Merrill-From The Best of Country Cooking

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