In the process of baby proofing and decluttering our apartment, I came across some of my old (college) recipe cutouts... Now I remember why I had kept these recipes this long. It was perfect timing too because I had a large package of boneless pork loin defrosting in the fridge with no idea what to do with them.
Pork and Broccoli Stir-Fry
(adapted from the Milk Calendar: Millenium Edition)
2 tbsp cornstarch, divided
3 tbsp soy sauce, divided
1 tbsp sherry
1 lb lean boneless pork, cut in thin strips
1 cup milk
½ tsp hot pepper sauce (or to taste)
1 tsp of dark sesame oil
1 bunch broccoli
2 tbsp Mazola oil
1 cup baby carrots, halved or sliced
1 onion, sliced
3 cloves garlic, minced
2 tbsp minced gingerroot (or 2 tsp ground ginger)
2 tbsp oyster sauce
In bowl, stir together 1 tbsp of cornstarch, 1 tbsp soy sauce and sherry. Add pork and stir to coat well.
In separate bowl, stir milk with remaining cornstarch, soy sauce, hot pepper sauce and sesame oil; set aside.
Separate broccoli into florets.
In wok, heat oil over high heat. Add pork mixture, carrots and onion. Stir-fry for 4 minutes or until meat is lightly browned. Stir in garlic, ginger and broccoli; stir-fry for 2 minutes.
Stir in milk mixture; cook, stirring often, for 4 minutes or until sauce is thickened and broccoli is tender-crisp. Add oyster sauce and heat through.