Szechuan Pork and Broccoli

Category	Meat
Classification	Asian
Added By	Phyllis Watson
Added On
Prep Time
Yield	8 servings
Source	Country Woman Cookbook #3 page 45
Comment	tasty and open to much variation

Ingredients

1 pound fresh pork - tenderloin or roast
6-8 green onions
1 green or red sweet pepper
1 1/2 cups fresh broccoli
1 large onion
12 edible pod peas (frozen is ok)
3 tablespoons oil
Sauce:
2 cloves sliced garlic
2 slices fresh chopped ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons hot water
2 teaspoons sugar
1/2 cups hoisin sauce (or see below)

Directions

Cut pork into narrow 1 inch strips 1/4 inch think; set aside. (partially freeze pork first for easier cutting)
Cut green onions, peppers, broccoli and onion into 1 inch pieces; set aside.
Combine garlic, ginger, pepper flakes, hot water, sugar, hoisin sauce (6 tablespoons of catsup and 4 tablespoons of soy sauce may be substituted if desperate); set aside.
In wok or large skillet, heat oil over high heat.
Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessray and stir-fry all vegetables tender/crisp.
Add pork and sauce mixture; cook until thickened.
Serve with boiled rice.
This can be made more Szechuan with more hot pepper flakes.

You can also use frozen Chinese vegetable mixtures and thaw them and add instead of the fresh vegetables. This works equally well.

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