Pork Malaysian Stir Fry

Photo: flickr user avlxyz

Ingredients

1 1/2 pounds lean pork, cut into ¼" x ¼" x 1 ½" strips

2 tablespoons peanut oil

1 onion, sliced, cut in half

2 med. carrots, cut into ¼" x ¼" x 1 ½" strips

2 cups pea pods

1 cup mushroom heads, canned

drained

1 red bell pepper, cut into strips

2 1/2 cups strong chicken broth

1 cup sm. ear corn, canned

drained

1 cup broccoli flowerettes

1 cup cherry tomatoes, stemmed

cut in half

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 teaspoon Szchuan pepper, ground

1/2 cup rice wine (white wine may be substituted)

5 tablespoons cornstarch

1/4 cup sliced green onions, including tops

Preparation

Blanch in boiling water for 1 minute and rinse in cold water.

Put oil into wok, and stir fry the pork pieces for 2 minutes. Add onions and carrots and stir fry for 1 more minute. Add pea pods, mushroom heads, red bell pepper and chicken broth. Simmer for 1 minute. Add broccoli and small corn, cherry tomatoes, oyster sauce, hoisin sauce, Szchuan pepper. Mix together wine and cornstarch and stir into pork mixture. Stir fry for 1 minute. Serve over hot rice.