A delightful stir-fry featuring tender pork and crisp broccoli in a savory sauce.
Partially freeze the pork for easier slicing.
Freezing the pork slightly firms it up, making it easier to slice thinly and evenly.
Slice the pork thinly across the grain into bite-sized strips.
Slicing against the grain ensures the pork remains tender when cooked.
In a bowl, mix chicken broth, cornstarch, soy sauce, dry sherry, and red pepper flakes to make the sauce.
Stir the sauce mixture well to dissolve the cornstarch completely.
Heat a wok over medium-high heat and spray with nonstick cooking spray.
Ensure the wok is hot before adding ingredients to achieve a good stir-fry texture.
Add onion, broccoli, garlic, and ginger to the wok and stir-fry until vegetables are crisp-tender.
Stir constantly to prevent burning and to cook the vegetables evenly.
Remove the vegetable mixture from the wok and set aside.
Keep the vegetables warm by covering them with foil.
Add a small amount of oil to the hot wok and stir-fry the pork until cooked through.
Avoid overcrowding the wok to ensure the pork cooks evenly.
Push the pork to the sides of the wok and pour the sauce into the center.
Stir the sauce continuously as it thickens to prevent lumps.
Return the vegetables to the wok and add the water chestnuts. Stir everything together to coat with the sauce.
Ensure all ingredients are evenly coated with the sauce for consistent flavor.
Cook for an additional minute until everything is heated through.
Taste and adjust seasoning if necessary before serving.
Serve the stir-fry over cooked brown rice and enjoy.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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