Pork and Broccoli - My Way

Of my standard repertoire of dishes I've fixed (prior to broadening my culinary horizons), one of my family's all-time favorites is Pork and Broccoli. Even my non-cooking niece liked it so much, she asked for the recipe. Now it's time to share it with you.

2 tablespoons sesame oil
1 to 1 1/2 pounds boneless pork chops, cut in approx. 1-inch pieces
5-6 garlic cloves, peeled and chopped
2 cups water
2 chicken bouillon cubes
2 tablespoons corn starch
1 tablespoon soy sauce
1 pound broccoli (fresh or frozen cuts)

Heat two cups water until just beginning to boil. Remove from heat and add bouillon. Once bouillon is dissolved, add corn starch and soy sauce. Set aside.
Heat oil in stir-fry pan, wok, or deep skillet, just below high heat. Add pork and garlic. Cook until pork is no longer pink inside. Remove from pan, set aside and keep warm.
Add broccoli and liquid mixture to pan. When liquid begins bubbling, set heat between medium and low and cover pan. Cook until broccoli reaches your preferred tenderness, approximately 10-15 minutes. Once broccoli is cooked to taste, add meat and garlic back into pan, stir thoroughly and remove from heat. Serve with rice and soy sauce.

Like any dish, there are a million ways you could play with it and come up with something that suits you. A few ideas are:

Substitute boneless, skinless chicken breasts for pork
Add pimentos with meat and garlic for extra color
Sprinkle with toasted sesame seeds for a nutty flavor
Add water chestnuts for more crunch

There are lots of possibilities with this dish. Personally, I'll keep making it in the basic form. It's quick, easy and my family loves it. I hope yours does to. Enjoy!