- Cook Time
- Prep Time
- 1/4 cup vegetable oil
- 2 1/2 tablespoons soy sauce
- 6 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1 1/4 teaspoons Chinese five-spice powder
- 12 - 16 dried Thai bird chiles (or 1/2 teaspoon crushed red pepper flakes)
- 3 medium pork tenderloins (about 21/2 pounds total), sliced crosswise 1/4 inch thick
- 1 large bunch broccoli (about 1 1/4 pounds)cut into florets, stems peeled and sliced 1/4 inch thick
- 1 1/2 pounds sweet potatoes, peeled and cut into bite-size pieces
- 1 cup canned chicken broth
- 1 cup water
- 2 tablespoons cornstarch
- 4 cups steamed jasmine or brown basmati rice, for serving
In a large resealable plastic bag, combine the oil, soy sauce, garlic, onion and five-spice powder. Lightly crush the chiles with the side of a large knife and add to the bag. Close the bag; shake to mix. Add the pork to the bag of spices and mix well; squeeze out the air and seal the bag. Chill the pork for at least 2 hours and up to overnight.
Fill 2 medium saucepans halfway with water and bring each to a boil. Add the broccoli to one pot and cook for 3 minutes; drain in a colander and rinse with cold water until cool. Cook the sweet potatoes in the other pot, simmering until barely fork-tender, about 5 minutes; drain and let cool.
Preheat a large nonstick skillet or a wok over high heat. If using the skillet, add half of the pork and its marinade (if using the wok, add all of the meat at once) and stir-fry until the pork is no longer pink (about 4 minutes per batch). Transfer to a bowl and cook the remaining pork.
In a bowl, stir together the broth, water and cornstarch until smooth. Add the broth to a large skillet and cook over medium heat, stirring, until thickened and no longer cloudy, about 2 minutes. Add the reserved vegetables to the pan and cook, stirring often, until heated through. Add the pork and any juices to the pan and stir until heated through, about 2 minutes. Season to taste with salt and pepper and serve with steamed rice.