Ingredients Jump to Instructions ↓

  1. 12 oz Boneless pork

  2. 2 tb Vegetable oil, divided

  3. 1 1/2tb Soy sauce, divided

  4. 1 Clove garlic, minced

  5. 1/2ts Fresh ginger, grated

  6. 1 ts Wine vinegar

  7. 4 ts Corn starch, divided

  8. 1/8ts Ground black pepper

  9. 1 Carrot, peeled and diagonal -sliced

  10. 1/2 inch 1 Bell pepper, 1/4-inch strips -(red or green)

  11. 1 sm Yellow squash, sliced

  12. 1 sm Zucchini, sliced

  13. 1/4c Green onions with tops, -sliced

  14. 3 oz Chinese pea pods (fresh or -thawed frozen)

  15. 1 c Broccoli flowerets

  16. 1/3c Beef bouillon

  17. 2 tb Dry white wine

  18. 1/4ts Sugar Hot cooked rice

Instructions Jump to Ingredients ↑

  1. + Directions : Partially freeze pork until firm; cut across grain into 1/4-inch strips. In small bowl, combine 1 tablespoon oil, 1 tablespoon soy sauce, garlic, ginger, vinegar, 1 teaspoon corn starch, and pepper; mix well and pour over pork. Cover and refrigerate for 4 hours, or overnight. Preheat wok over medium-high heat. Pour remaining tablespoon oil around top and sides of wok; heat about 2 minutes. Add pork, with marinade, to wok and stir-fry for 3 to 5 minutes, Add carrots and bell pepper; stir- fry for 2 minutes. Add yellow squash, zucchini, and green onion; stir- fry for 3 minutes. Add pea pods and broccoli and stir-fry for 2 minutes longer. In a small bowl, combine beef bouillon, wine, 1 tablespoon corn starch, remaining 1/2 tablespoon soy sauce, and sugar; pour into wok. Reduce heat to medium; stir-fry for 3 to 5 minutes, or until sauce is thickened and bubbly. Serve immediately over hot rice.


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