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Szechuan Stir Fry




Source of Recipe


Bob Bowersoxs QVC


List of Ingredients





Prepared in: Cook's Essentials 2-PC Set
Makes 2 servings.

2 teaspoons vegetable oil
1/4 pound pork tenderloin, trimmed of fat, then cut into
1/2" wide strips
1 red bell pepper, seeded and julienned into thin strips
1 teaspoon grated fresh ginger
2 cloves garlic, minced
8 ounces broccoli florets
3/4 cup chicken broth
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
1/2 cup scallions, sliced thinly
hot cooked rice


In a large wok or skillet, heat half the oil until hot over medium- high heat. Add the pork and cook until just browned. Remove with a slotted spoon to a warmed plate.

Add the remaining oil, along with the bell peppers, ginger and garlic. Cook until the peppers are crisp-tender, then add the broccoli, broth and red pepper. Boil, then reduce to a simmer, and cook until the the peppers and broccoli are tender.

In a small bowl, combine the cornstarch, soy sauce and vinegar. Return the pork to the wok and add the cornstarch mixture, stirring until the sauce thickens. Serve with the rice.

Recipe