Mandarin Pork & Vegetables

1 1/4 c. cold water
1/3 c. soy sauce
1/3 c. light corn syrup
2 Tbsp. cornstarch
1/4 tsp. dried crushed red pepper
1/4 c. vegetable oil, divided
1 lb. lean boneless pork, cut into 1/2” strips
2 cloves garlic, minced
2 c. fresh broccoli flowerets
1 carrot, sliced diagonally
2 medium onions, cut into wedges
1/2 lb. fresh mushrooms, sliced
Hot cooked rice

Combine water, soy sauce, corn syrup, cornstarch and crushed red pepper in small bowl; stir well. Pour 2 Tbsp. oil around top of preheated wok, coating sides; heat at medium-high heat (375°) for 2 minutes. Add pork and garlic; stir-fry 5 minutes or until pork is done. Remove pork and garlic from wok; set aside. Heat remaining 2 Tbsp. oil in wok; add broccoli, onion and carrot and stir-fry 2 minutes. Add mushrooms; stir-fry 1 minute or until vegetables are crisp-tender. Stir in pork mixture. Add soy sauce mixture and stir-fry until sauce is slightly thickened. Serve over rice. Makes 4 servings.

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