STIR FRY SAUCE
1 cup low sodium beef broth
2 Tbsp cornstarch
3 Tbsp light soy sauce
2 tsp dark soy sauce
2 Tbsp light brown sugar
1/2 – 1 tsp sriracha or chili paste
1 1/2 tsp fresh ginger grated
1/4 tsp crushed red pepper flakes (omit for a milder dish)
STIR FRY
1 lb. boneless pork chops, sliced into thin strips against the grain
2 Tbsp vegetable oil, divided
4 cloves garlic, minced
1 1/2 tsp finely minced fresh ginger
2 cup broccoli florets, cut into bite sized pieces
1/2 cup shredded carrots
1 red bell pepper, thinly sliced
drizzle of toasted sesame oil
minced fresh cilantro, for garnish
chopped green onions, for garnish
crushed peanuts, for garnish
8 – 12 oz stir fry noodles
MAKE THE SAUCE
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sriracha, ginger, and red pepper flakes; set aside.
MAKE THE STIR FRY
In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate. In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender. Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.
