Posted by Nanc
I never used to like stir-fry, or Chinese food for that matter. The brown sauces reminded me of gravy – yucky and thick, coating anything tasty in sludge. Thanks to Bonez, I’ve been shown the light. Good things can come from the wok, and there are more seasonings for stir-fry than just soy sauce. I’ve also learned that there are plenty of non-gravy/sauce dishes on a Chinese menu.
Last night, I made a simple and tasty stir-fry based on a Cooking Light® recipe, but changed for my tastes. So simple, anyone could enjoy it. I served it with steamed rice (thank g*d for the rice cooker) and a tasty ambrosia. (Pineapple chunks, honey tangelos and clementines, some coconut flakes and 2 Tbls of powdered sugar. Yum, yum.)
So get your wok out and make some Pork and Broccoli Stir-Fry.