Pork and Broccoli Stir-Fry

This recipe suggests using leftover pork tenderloin and lightly steamed broccoli from a previous meal. You can make it with fresh ingredients as well by stir-frying the pork for 3 minutes instead of 1 minute and stir-frying the entire dish for 5 minutes after adding the broccoli and before adding the chutney, bean sprouts, garlic and water chestnuts.
  • 1/3 c. mango chutney
  • 2 T. soy sauce
  • 1 T. sherry
  • 2 tsp. dark sesame oil
  • 1 lb. cooked pork tenderloin, cut into 1-inch strips
  • 4 c. lightly steamed broccoli florets
  • 2 c. fresh bean sprouts
  • 2 cloves garlic, minced
  • 1 (8 oz.) can sliced water chestnuts, drained

Combine first 3 ingredients in a small bowl. Set aside.

Heat the sesame oil in a wok or deep skillet over medium-high heat. Add pork; stir-fry for 1 minute (3 minutes if using raw pork). Add broccoli and stir-fry an additional minute (5 minutes if using raw broccoli). Add the chutney mixture, bean sprouts, garlic and water chestnuts; stir-fry for an additional 2 minutes. Serve hot over cooked brown rice.

  • Yields: 4 servings
  • Preparation Time: 10 minutes using leftovers, 20 minutes using raw ingredients
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