Ingredients Jump to Instructions ↓

  1. 12 ounces lean boneless pork

  2. 2 teaspoons toasted sesame oil

  3. 2 teaspoons finely minced fresh ginger

  4. 2 garlic cloves, finely minced

  5. 1/2 cup hoisin sauce

  6. 1/2 cup water

  7. 2 tablespoons soy sauce

  8. 1 tablespoon cornstarch

  9. 1 teaspoon sugar

  10. 1/8 teaspoon crushed red pepper

  11. 1 tablespoon vegetable oil

  12. 2 medium onions, cut into thin wedges

  13. 2 celery stalks, thinly bias-sliced

  14. 3 cups broccoli flowerets Hot cooked rice

  15. 1/2 cup dry roasted cashews

Instructions Jump to Ingredients ↑

  1. Trim fat from meat. Thinly slice across the grain into bite-size strips. In a medium bowl, combine meat, 2 tablespoons soy sauce, sesame oil, ginger and garlic. Cover and chill for 1 to 2 hours. For sauce, in a small bowl, stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar and crushed red pepper. Set aside. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking.) Stir-fry onions and celery in hot oil for 1 minute. Add broccoli; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok. Add meat mixture to wok. Stir-fry for 2 to 4 minutes or until desired doneness. Push meat from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately with hot cooked rice. Sprinkle cashews on individual servings.


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