Szechuan Pork and Vegetables

Instructions

1. Combine the broth, cornstarch, soy sauce, and chili garlic sauce in a cup; set aside.
2. Spray a nonstick wok or large deep skillet with nonstick spray; set over medium-high heat until a drop of water sizzles. Add the bell pepper and stir-fry until lightly charred, 3–5 minutes. Transfer to a large bowl. Swirl the oil into the wok, then add the pork. Stir-fry until lightly browned and cooked through, about 4 minutes. With a slotted spoon, transfer the pork to the bowl with the bell pepper. Add the broccoli, scallions, and garlic to the wok and stir-fry until crisp-tender, about 2 minutes. Add the sherry; cover and cook about 1 minute.
3. Return pork mixture to the wok. Add the corn, mushrooms, and cornstarch mixture; cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice. Yields 1 1⁄4 cups pork mixture with 1⁄2 cup rice per serving.