| 128 | 129 | 130 | 131 | 132 |
| 1 | 39 | 78 | 117 | 156 |
|
cleaned and ready to use are available in the produce section of
the supermarket. A 10-ounce bag is about 7 cups of greens. The
Italian variety is especially pretty.
Leftover jicama can be cut into sticks and served with other raw
vegetables for a snack or appetizer.
Nutr. Assoc. : 0 5674 779 1436 3407 0 0 0 0 0 0 4733 1156 0
*
Exported from MasterCook *
Stir-Fried Broccoli and Pork
Preparation Time :0:00
Chapter 2
Recipe By
Serving Size : 4
Categories
:
: Beef and Pork Main Dishes
Pork Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
2
1
1
2
pound pork boneless loin or leg
clove garlic
small onions
(8 ounces) can whole water chestnuts
tablespoon soy sauce
teaspoons cornstarch
1
/2
teaspoon ground red pepper (cayenne)
Hot Cooked Rice (below)
tablespoons vegetable oil
cups broccoli flowerets
OR
2
3
1
(16 ounce) bag frozen broccoli cuts -- thawed
cup chicken broth
cup peanuts
1
1
/4
/2
HOT COOKED RICE
1
2
cup uncooked regular long-grain white rice
cups water
Cut and discard most of the fat from the pork. Cut pork into 2 × 1 ×
/8-inch slices. Peel and finely chop the garlic. Peel the onions, and cut
1
each into 8 pieces; set aside. Drain the water chestnuts in a strainer.
To make a marinade, mix the garlic, soy sauce, cornstarch and red pepper
in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20
minutes. (For easier marinating, use a resealable plastic bag. The bag
makes it much easier to turn the pork to coat all sides)
While the pork is marinating, prepare Hot Cooked Rice.
About 10 minutes before rice is done, heat the skillet over high heat 1 to
2
minutes. Add the oil to the hot skillet, then the pork. Stir-fry with a
turner or large spoon 5 to 6 minutes, lifting and stirring constantly,
until pork is no longer pink. (Because stir-frying is done over high heat,
you must constantly lift and turn the pork to prevent scorching and to
cook evenly.)
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