For day three of using Cook’s Country recipes, I picked out this stir fry to give a try . I love making stir fry dinners since they are quick and easy and make good use of some  fresh vegetables. Don’t be put off by the name of this recipe; it is not very spicy at all and has great flavor to it. There aren’t a lot of ingredients in this one at all. The only item I had to go out and buy was the Asian chili-garlic sauce, and you could easily omit it or just use any chili sauce you would like as a substitute and I think it would be just fine.

Spicy Pork and Broccoli Stir Fry

3/4 cup chicken broth

2 tablespoons soy sauce

2 tablespoons cornstarch

1 tablespoon Asian chili-garlic sauce

1 teaspoon toasted sesame oil

1 (16-ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices, each slice cut into 1/2-inch thick strips

3 tablespoons vegetable oil

1 pound broccoli florets cut into 1-inch pieces, stalks trimmed, peeled, and sliced 1/4-inch thick

1 tablespoon grated fresh ginger

1 garlic clove, minced

Whisk 1/2 cup of the chicken broth, soy sauce, 1 tablespoon of the cornstarch, chili-garlic sauce and the  sesame oil together in a bowl. set aside. Toss the pork, 1 tablespoon of vegetable oil and the remaining 1 tablespoon of the cornstarch together in a bowl. Heat 2 teaspoons of the vegetable oil in a large non-stick skillet over medium-high heat until just smoking. Brown half of the pork, about 3 to 5 minutes. Transfer the pork to a plate. Repeat the process with 2 teaspoons of vegetable oil and the remaining pork.

Heat the remaining 2 teaspoons of vegetable oil in a now-empty skillet until just smoking. Add the broccoli and cook until it turns bright green, about 1 minute. Add the remaining 1/4 cup of the chicken broth and cook, covered, until the broccoli is tender, about 3 minutes. Add the ginger and the garlic and cook until they are fragrant, about 30 seconds. Stir in the soy sauce mixture and cook until it is thickened, about 2 minutes. Return the pork and any accumulated juices to the skillet and cook until the pork is heated through, about 1 minute. Serve.

I did add some yellow, orange and red pepper and a shallot to the recipe, putting them in the skillet and cooking them for about a minute or two before I put the broccoli in the skillet. I think they added some nice color and flavor to the dish. The sauce adhered nicely to the pork thanks to the cornstarch and it had a good flavor with just a little kick to it. I served this dish with white rice and that was it. It is a great, simple dinner that you can have prepared and done in under 30 minutes so it is perfect for any weeknight meal.

That’s all I have for today. Check back next time for another Cook’s Country for this week. The next recipe up will be for some quick chicken Parmesan sub sandwiches that I am making tonight, so you want to check back for that one. I also have a recipe from Bon Appetit for a wonderful peach-blueberry ice cream pie that I made that I will be posting soon. You don’t want to miss that one. Until next time, enjoy the rest of your day and enjoy your meal!