with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

• For Pork:
• 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
• 1-2heaping TBS corn starch
• 1pinch white pepper
• 1egg white
• 1tsp soy sauce
• ½TBS oil
• Vegetables:
• 1onion, julienned
• 2medium carrots, sliced thin on diagonal
• 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
• 1heaping tsp garlic, minced
• 1heaping tsp ginger, minced
• Sauce:
• 1cup chicken stock
• 2-3TBS hoisin sauce
• 1TBS oyster sauce
• 1TBS corn starch mixed with 2 TBS water for slurry
• 2TBS oil
• 2scallions chopped to ¼ inch rings (optional)

Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.