Thai Curry Stir-Fry
Recipe Ingredients:
| 1 | cup | chicken broth |
| 1 | Tbsp | soy sauce |
| 2 | tsp | cornstarch |
| 2 | tsp | curry powder |
| 1/4 | tsp | crushed red pepper flakes |
| 1 | lbs | boneless pork loin chops |
| 1/2 | medium | onion, cut into slivers |
| 2 | clove | garlic, minced |
| 3 | cup | broccoli florets |
| 1 | cup | diagonally sliced carrot |
| 1 | tsp | canola oil |
| 3 | cup | hot cooked rice |
| 1/4 | cup | lightly salted, dry roasted peanuts |
Recipe Instructions:
| 1. | Stir together broth, soy sauce, cornstarch, curry powder, and red pepper flakes. Set aside. |
| 2. | Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside. |
| 3. | Lightly coat nonstick wok or large skillet with cooking spray. Heat over medium-high heat; stir-fry onion and garlic 1 minute. Remove from wok. |
| 4. | Add broccoli and carrot to wok. Stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok. |
| 5. | Add oil to wok. Stir-fry pork, half at a time, 1 to 3 minutes or until no longer pink. Return all pork to wok. Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. Return all vegetables to wok and heat through. |
| 6. | Serve pork mixture over hot cooked rice. Sprinkle with peanuts. Yield: 8 servings |
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