Pork and Broccoli

  • 1 pound boneless pork
  • 1 cup water
  • 1/2 cup oyster sauce
  • 4 tablespoons Chinese rice wine or dry white wine
  • 4 teaspoons comstarch
  • 2 tablespoons cooking oil
  • 3 cups broccoli flowerets
  • 2 teaspoons grated gingerroot

    Partially freeze pork. Thinly slice, across the grain, into bite-size pieces. Set the sliced pork aside.

    For sauce, in a bowl stir together water, oyster sauce, rice wine or dry white wine, and cornstarch. Set aside.

    Heat a wok or large skillet over high heat. Add the cooking oil. (Add more oil as necessary during stir-frying.) Stir-fry broccoli in hot oil over medium-high heat for 2 to 3 minutes or till crisp-tender. Remove from wok.

    Stir-fry ginger-root for 30 seconds. Add half of the meat to the wok or skillet. Stir-fry meat for 2 to 3 minutes or till brown. Remove meat from wok. Stir-fry the remaining meat for 2 to 3 minutes. Return all stir-fried meat and broccoli flowerets to wok.

    Push pork and broccoli from center of wok. Stir sauce; add to center of wok. Cook and stir till mixture is thickened and bubbly. Cook and stir the sauce mixture for 2 minutes more. Serve on a platter next to bean threads or cooked rice. Makes 4 servings.