1. Stir together broth, soy sauce, cornstarch, curry powder, and red pepper. Set aside. 2. Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside. 3. Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat; stir-fry onion and garlic for 1 minute. Remove from wok. 4. Add broccoli and carrot to wok. Stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok. 5. Add oil to wok. Stir-fry pork, half at a time, for 1 to 3 minutes or until no longer pink. Return all pork to wok. Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. Return all vegetables to wok and heat through. 6. Serve pork mixture over hot cooked rice. Sprinkle with peanuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
