Skip the take out tonight. Have the family help with this stir-fry. Don't forget the eggrolls, hot rice and fortune cookies.


  • 1 pound boneless pork loin
  • 1 bunch broccoli
  • 1 red bell pepper (OR green bell pepper)
  • 3/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/8 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1 clove garlic (minced)
  • 1/2 cup fresh mushrooms (sliced)
  • 1/4 cup green onions (sliced)
  • cooked rice (optional)


  1. Partially freeze pork; slice across grain into 1/4-inch slices. Clean broccoli, slice stalks into 1/4-inch slices; cut off the flowerettes. Remove stem and seeds from pepper and cut into thin strips. Set aside.
  2. Combine chicken broth, cornstarch, oyster-flavored sauce, soy sauce, and ginger; set aside. Pour oil around top of preheated wok to cover sides. Heat oil over medium-high heat. Add pork, broccoli stalks, pepper and garlic; stir-fry 4 minutes or until pork is browned. Add broccoli flowerettes, mushrooms and onion; stir-fry 2 minutes.
  3. Stir chicken broth mixture; gradually add to wok, mix well. Cook 3 minutes or until thickened and bubbly, stirring constantly. Serve over hot cooked rice, if desired.
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