Spicy Pork Stir Fry

This recipe was amazingly easy, the longest part of it was waiting for the brown rice to cook. Oh how I wish there were a quick cooking short grain brown rice, short grain rice is my favorite. I love how it sticks together, making eating it with chopsticks not nearly so hard. I will use this stir fry recipe with other meats and with other vegetable combinations.

Spicy Pork with Vegetables

Pork Marinade
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon corn starch

Sauce
1 cup chicken stock
2 teaspoons red pepper flakes
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch

1 pound pork, sliced thin
2 to 3 carrots, peeled and sliced
1 small bunch broccoli, chopped into bite size pieces
¼ onion, chopped
5 to 6 mushrooms, sliced
handful of snow peas

2 tablespoons oil
4 slices of garlic
4 slices of ginger

Combine the soy sauce, sherry and cornstarch in a small bowl. Toss the pork to coat and set aside.

Combine the chicken stock, red pepper flakes, hoisin sauce, soy sauce, ginger and garlic in a small bowl and set aside.

In a large skillet or wok, heat the oil over high heat. Once oil comes to temperature, sauté the garlic and ginger slices for 30 seconds. Remove the garlic and ginger from the pan. Add the onion, mushrooms, carrots, broccoli and snow peas, stir fry for 3 to 5 minutes, until vegetables are tender. Remove the vegetables from the pan and set aside. Add the marinated pork and stir fry for 3 to 5 minutes, until the pork is cooked through. Return the vegetables to the pan. Pour the prepared sauce over the stir fry and cook for 1 to 3 minutes longer.

Serve over rice.

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