INGREDIENTS:
1/2 pound lean boneless pork
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons dry sherry
1/8 teaspoon crushed red pepper
Nonstick spray coating
1 medium onion sliced
1 10-ounce package frozen cut broccoli,
thawed and well drained
1 clove garlic, minced
1/2 teaspoon grated gingerroot
1 to 2 teaspoons cooking oil
1/2 cup sliced water chestnuts
DIRECTIONS:
Partially freeze meat. Thinly slice across the grain into bite-size strips.
Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce,
dry sherry, and red pepper. Set aside.
Spray a wok or large skillet with nonstick spray coating. Add onion,
broccoli, garlic, and gingerroot and stir-fry for 3 minutes or till
vegetables are crisp-tender. Remove vegetable mixture from wok.
Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or till no
longer pink. Push pork from center of wok.
Stir sauce and add to the center of wok. Cook and stir till thickened and
bubbly. Return vegetables to wok. Add water chestnuts and stir all
ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes
more or till heated through.
Makes 3 servings.
TIME:
Preparation Time: 30 min.
Cooking Time: 8 min.
NUTRITIONAL INFORMATION PER SERVING:
25g protein
18g carbohydrate
10g fat
63mg cholesterol
933mg sodium
668mg potassium
Low Cholesterol
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