Partially freeze pork; slice across grain into 1/4-inch slices. Clean broccoli, slice stalks into 1/4-inch slices; cut off the flowerettes. Remove stem and seeds from pepper and cut into thin strips. Set aside.
Combine chicken broth, cornstarch, oyster-flavored sauce, soy sauce, and ginger; set aside. Pour oil around top of preheated wok to cover sides. Heat oil over medium-high heat. Add pork, broccoli stalks, pepper and garlic; stir-fry 4 minutes or until pork is browned. Add broccoli flowerettes, mushrooms and onion; stir-fry 2 minutes.
Stir chicken broth mixture; gradually add to wok, mix well. Cook 3 minutes or until thickened and bubbly, stirring constantly. Serve over hot cooked rice, if desired.
Republished with permission, National Pork Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (245g)|
|Recipe Makes: 6|
|Calories from Fat: 104 (49%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 47.6mg||15 %|
|Sodium 395.1mg||14 %|
|Potassium 676.9mg||18 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 6.7g|
|Protein 18.6g||27 %|
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Calories per serving: 214
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