This is a simple and tasty stir-fry and great leftover (if any left, that is.) I double amount of pork and adjust marinade quantities up as needed cuz I love pig..! ~ j
1/3 (to 1/2) lb ground pork
Marinade:
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce (or GF tamari)
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon minced ginger root (or 1/2 tsp powder ginger)
1-1/2 lb fresh broccoli
4 tablespoons oil
1 teaspoon minced garlic
1 teaspoon salt (optional)
1/4 cup chicken broth
1/4 cup water
Combine marinade ingredients in a small bowl. Add pork; mix well and let stand 15 minutes. Cut flowerets from broccoli stems and separate into small pieces. Slice stems into 2" x 1/4" pieces.
Heat oil in wok over medium heat 1 or 2 minutes. Add minced garlic and stir-fry until golden. Add pork and stir-fry until lightly browned (I break it into little pieces while frying to ensure it's cooked thru). Remove with a slotted spoon, leaving oil in wok.
Turn up heat to high and add salt (if using) and broccoli stems. Stir-fry about 1 minute. Add flowerets and stir-fry 1 minute longer (veggies should be crisp). Add chicken broth and water then reduce heat to medium. Cover and simmer until water is almost all absorbed. Add cooked pork and cook a few more minutes then serve on rice. Makes about 4 servings.