Ingredients
1
pound pork tenderloin, cut into 1/4-inch slices
1
tablespoon soy sauce
2
teaspoons cornstarch
1/2
teaspoon ground red pepper (cayenne)
1
clove garlic, finely chopped
2
tablespoons vegetable oil
3
cups broccoli flowerets or 1 package (16 ounces) frozen broccoli cuts, thawed
2
small onions, cut into eighths
1
can (8 ounces) whole water chestnuts, drained
1/4
cup chicken broth
1/2
cup peanuts
4
cups hot cooked vermicelli
Preparation
Mix pork, soy sauce, cornstarch, red pepper and garlic in glass or plastic bowl. Cover and refrigerate 20 minutes.
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat side. Add pork; stir-fry until no longer pink. Add broccoli, onions and water chestnuts; stir-fry 2 minutes.
Stir in broth; heat to boiling. Stir in peanuts. Serve with vermicelli.
