Roast Pork and Garlic Sauce

• Gluten free

• Meat

  • 1 lb Pork roast

• Produce

  • 2 cups Broccoli
  • 3 1/2 tbsp Garlic
  • 1 bunch Scallions
  • 2 Thai chilies, dried

• Condiments

  • 2 tbsp Hoisin sauce
  • 2 tbsp Ketchup
  • 7 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 2 cups White rice, cooked

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Peanut or vegetable oil
  • 1 tsp Rice wine vinegar

Found on sparklesofyum.com

Ingredients

• 1 pound leftover pork roast (or pork tenderloin or boneless pork chops)
• 2 cups broccoli
• 1 bunch scallions, cut into 2-inch lengths, white and green parts separated
• 2 dried thai chilies
• 2 cups cooked white rice for serving
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons garlic, peeled and chopped
• 3 tablespoons low sodium soy sauce
• 2 tablespoons Hoisin Sauce
• 2 tablespoons ketchup
• 1/4 cup low sodium soy sauce
• 1 1/2 tablespoons garlic, peeled and chopped
• 1 teaspoon rice wine vinegar
• 1 teaspoon sugar
• 1 teaspoon chili oil with sesame oil (check the Asian isle) if you cant find that a couple dashes of Sriracha and a sprinkle of sesame seeds should be close to the same flavors.

Directions

• Coat meat with marinade and refrigerate 1 hour to overnight
• Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
• Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
• Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.