Preparation:
* substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons.
Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside.
Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce; set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from skillet and keep warm.
Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened.
Serve with hot boiled rice.
NOTE: I also have used this recipe and substituted lean beef for the pork.
Recipe by: Jo Merrill "From The Best of Country Cooking" |
