Spicy Pork and Broccoli Stir-Fry – Easy Gluten Free Dinners

Ingredients:

• 1/2 cup gluten-free chicken broth*, divided
• 1/4 cup gluten free hoisin sauce (Thai Kitchen)
• 2 Tablespoons gluten-free soy sauce* (or soy-free substitute recipe
• 1 Tablespoon cornstarch (or potato starch), or as needed, plus more for dredging pork
• 1 Tablespoon hot chili oil
• 1 lb. boneless pork chops, cut into bite-size pieces
• 5 teaspoons cooking oil, divided
• 1 lb. broccoli and/or cauliflower florets cut into bite-size pieces
• 3/4-inch square piece of fresh ginger, grated
• 3 garlic cloves, grated or minced

Instructions:

1. In a bowl, whisk 1/2 cup broth, hoisin sauce, soy sauce, cornstarch, chili oil, and sesame oil together; and set aside.
2. Dredge pork in a bowl of cornstarch, and toss to coat well. Shake off excess starch and set aside.
3. Preheat a large, heavy skillet over medium-high heat with 4 teaspoons cooking oil. When it's nice and hot, but before the oil begins to smoke, add pieces of pork and toss to brown on all sides, about 5 minutes.
4. In the same skillet, add 1 teaspoon additional cooking oil, add broccoli, and toss to coat. (The heat will make the broccoli a bright green if it is hot enough.)
5. Once the broccoli turns bright green, liquid mixture; and cook until the broccoli reaches your desired tenderness, 5 - 10 minutes.
6. Add ginger and garlic and cook for an additional 30 - 60 seconds or until fragrant.
7. Add the flour dredged pork to the skillet along with its juices; and cook until the pork is warm all the way through. Serve pork, broccoli, and sauce aside or over cooked rice.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.