Spicy Pork and Broccoli Stir Fry

From Cook's Country | February/March 2012

Why this recipe works:

Coating the pork strips in cornstarch gave them a velvety texture, kept them moist, and helped the sauce adhere. Browning the pork before we cooked the broccoli and then returning the pork at the end ensured both ingredients cooked through without the broccoli getting too soggy.

Coating the pork strips in cornstarch gave them a velvety texture, kept them moist, and helped the sauce adhere. Browning the pork before we cooked the broccoli and then returning the pork at the end ensured both ingredients cooked through without the broccoli getting too soggy.

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Serves 4

Ingredients

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