Pork and Broccoli Stir Fry

If you're a freestyle cook like I am, the stir-fry will be most appealing for its adaptability. No ginger left in the house? Add a little extra soy sauce instead! Out of scallions? Nothing a small onion can't fix. This 'fry was tried and tested in my cozy kitchen, but there's nothing stopping you from throwing caution to the wind. Creative cooks: take your wok on the wild side!

1. Cut into cubes:

1.5 lbs. of fresh pork loin

2. Wash and chop into bite-sized pieces:

One head of fresh broccoli

3. Peel and mince:

3 or 4 cloves of garlic
A knot or two of ginger

4. Dice up:

Five scallions

5. Coat your wok or large frying pan with:

Sesame oil

6. Heat on medium high and then add some (but not all) of the ginger and garlic, and enough pork to coat the bottom of the pan.

7. Quick stir-fry the meat, moving it around the pan frequently and adding dashes and spashes of the following seasonings:

Fish sauce
Brown sugar
Rice wine
Soy sauce
Cayenne pepper

8. When the meat is cooked all the way through, remove from the wok or pan and drain on paper towels. Then do the same with another round of pork pieces. Cook your pork like this in batches, the way they do it on TV!

9. After all the pork has been stir-fried, add some more sesame oil to your wok and add your broccoli pieces, stir-frying on medium-high until just cooked.

10. Return the pork to the pan and add scallions, tossing all ingredients and seasoning with salt and pepper.

Allow me to interject a comment about fish sauce. If you've never used it before, be warned. It smells like there's something wrong with it, even though there isn't! Fish sauce is made of fermented fish, and Asian chefs use it to add a salty flavor to their dishes. If you use it in your stir-fries, make sure that you let the fisiness cook off for a while.

Serves: 2-4.

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