Szechuan Pork

 

1

pound pork tenderloin, cut into 1/4-inch slices

1

tablespoon soy sauce

2

teaspoons cornstarch

1/2

teaspoon ground red pepper (cayenne)

1

clove garlic, finely chopped

2

tablespoons vegetable oil

3

cups broccoli flowerets or 1 package (16 ounces) frozen broccoli cuts, thawed

2

small onions, cut into eighths

1

can (8 ounces) whole water chestnuts, drained

1/4

cup chicken broth

1/2

cup peanuts

4

cups hot cooked vermicelli

• 1 Mix pork, soy sauce, cornstarch, red pepper and garlic in glass or plastic bowl. Cover and refrigerate 20 minutes.
• 2 Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat side. Add pork; stir-fry until no longer pink. Add broccoli, onions and water chestnuts; stir-fry 2 minutes.
• 3 Stir in broth; heat to boiling. Stir in peanuts. Serve with vermicelli.