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Ingredients

• 1⁄2 cup sweet ginger soy wok sauce*
• 1 tsp. cornstarch
• 1⁄2 tsp. grated orange zest
• 1 lb. boneless pork tenderloin, cut into thin
  ; strips
• 2 Tbs. canola or peanut oil
• 1 small red onion, cut into 1⁄8-inch julienne
  ; strips
• 1 red bell pepper, seeded and cut into 1⁄8-inch
  ; julienne strips
• 8 oz. snow peas, ends trimmed and strings
  ; removed
• 1 carrot, peeled and cut into thin rounds
• 8 oz. broccoli florets, blanched for 2 minutes
• Salt and freshly ground pepper, to taste
• 2 Tbs. thinly sliced scallions
• Steamed rice for serving

Description

Blanching Involves Plunging Food (usually Vegetables And Fruits) Briefly In Boiling Water To Soften The Texture. To Blanch The Broccoli Florets, Bring A Pot Of Water To A Boil Over High Heat, Add The Broccoli And Cook For 2 Minutes. Drain And Rinse With C

Williams-Sonoma