A delightful stir-fry that combines succulent chicken or pork with a rainbow of fresh vegetables, all tossed in a savory sauce for a quick and satisfying meal.
Ingredients
1 pound chicken or pork
2 cloves minced garlic
2 tablespoons oyster sauce
1 cup broccoli florets
1 cup sliced bell peppers
1 cup julienned carrots
1 cup shredded cabbage
1 cup diced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
to taste salt
1 cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
Method
Heat a wok over medium-high heat and add a drizzle of oil. Introduce your choice of chicken or pork along with minced garlic and a dash of oyster sauce. Cook until the meat is golden brown, which should take about 5 to 8 minutes.
Next, incorporate a colorful array of broccoli florets, sliced bell peppers, julienned carrots, shredded cabbage, diced celery, fresh bean sprouts, sliced zucchini, and chopped green onions. Season lightly with salt and stir-fry until the vegetables are crisp-tender and the meat is fully cooked, around 4 to 8 minutes. Make sure the meat reaches an internal temperature of 165°F (74°C).
In a separate bowl, combine water, soy sauce, and cornstarch until well blended. Pour this sauce into the wok, stirring constantly until it thickens, which should be about 1 to 2 minutes.
