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Partially freeze the pork to make slicing easier. Cut acrooss the grain into 1/4-inch thin strips; set aside. Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside. In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside. Heat oil in a wok or large skillet until hot, turning the wok to coat sides. Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned. Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes. Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste. Season with black pepper to taste if desired. Serve with hot cooked rice.
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Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items