MHealthy

Source: John Cahill, General Manager, University Dining, Sodexho

Marinade Ingredients

2 teaspoons soy sauce

½ teaspoon garlic chili paste

1 egg white

2 Tablespoons corn starch

½ teaspoon dark sesame oil

12 oz lean pork loin, cut into thin strips

Ingredients

2 Tablespoons canola oil

3 garlic cloves, finely minced

1 Tablespoon ginger root, finely minced

6 oz large carrot, thinly sliced

6 oz green cabbage

6 oz broccoli florettes

1 onion, cut into 1 inch squares

½ cup chicken stock

1 Tablespoon corn starch

8 oz dry brown rice (16 oz cooked)

Preparation

1. Combine the first 5 ingredients. Place thinly sliced pork strips in marinade. Let stand for 30 minutes but no more than 2 hours.
   
2. Heat Wok on high. Add 1 tablespoon canola oil and heat until a light smoke appears. Add half of the garlic and ginger. Toss briefly. Add the meat marinade mixture. Cook until pork is just cooked through (~3-5 minutes). Remove the pork from the pan.
   
3. Add 1 tablespoon canola oil and the remainder of the garlic and ginger. Toss for 30 seconds.
   
4. Add the carrots and toss until the color just begins to change. Add the onion and toss until the edges of the onion begin to become translucent.
   
5. Add the green cabbage and toss for ~ 1 minute. Add the broccoli and return the meat to the wok. Mix thoroughly.
   
6. Dissolve the corn starch in the chicken stock and add to the wok. Toss for 2 minutes. 
7. Serve over brown rice.