Ingredients:
1 cup reduced-sodium chicken broth
1 tablespoon reduced sodium soy sauce
2 teaspoons cornstarch
2 teaspoons curry powder
1/4 teaspoon crushed red pepper flakes
1 lb boneless pork chops
1/2 medium onions, cut into slivers
2 garlic cloves, minced
3 cups broccoli florets
1 cup diagonally sliced carrots
1 teaspoon canola oil
3 cups hot cooked rice
1/4 cup lightly dry roasted salted peanuts
Directions:
Stir together broth, soy sauce, cornstarch, curry powder, and red pepper. Set aside.
Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside.
Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat; stir-fry onion and garlic for 1 minute. Remove from wok.
Add broccoli and carrot to wok. Stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
Add oil to wok. Stir-fry pork, half at a time, for 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.
Serve pork mixture over hot cooked rice. Sprinkle with peanuts.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.