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Pork Stir-Fry With Broccoli And Lemon

pork, stirfry - pork

3/4 pound fettuccine
3/4 pound lean boneless pork; cut into thin strips
grated zest of 1 medium lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh rosemary
2 tablespoons butter; divided
2 tablespoons vegetable oil; divided
4 cups broccoli flowerets
3/4 cup chicken stock
juice from 1/2 medium lemon
3 cloves garlic; chopped fine

Cook fettuccine in large amount of boiling salted water until tender; drain. Meanwhile, toss pork with lemon zest, salt, pepper and rosemary. In wok or large heavy frypan, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add pork mixture and stir-fry for about 3 minutes or until lightly browned. With slotted spoon, remove pork and set aside. Add remaining 1 tablespoon butter and 1 tablespoon oil to wok. Add broccoli and stir-fry for 2 minutes or until tender-crisp. Remove and set aside. Add stock, lemon juice and garlic to wok. Bring to a boil, stirring and scraping browned bits from bottom of wok. Boil for 3 to 4 minutes or until slightly thickened. Return pork and broccoli to wok; simmer over low heat for 1 minute. Serve over pasta. Serve spicy olives as an appetizer and a salad of dark greens with focaccia bread after the stir-fry.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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