1. Combine ingredients for marinade in a shallow dish. 2. Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated. 3. Mix together sauce ingredients in a small bowl and set aside. 4. Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later). 5. Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic. 6. Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes. 7. Remove pork from wok using a slotted spoon and leave any meat juices in the pan. 8. Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes. 9. Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute. 10. Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute. 11. Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly. 12. Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute. 13. Serve with hot steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
