INGREDIENTS
12 oz
Pork shoulder or tenderloin, lean
8 oz
Broccolini
2
Carrots, julienned (about 1 1/4 cups), medium
2 cloves
Garlic
1
1-inch piece Ginger, fresh
4
Scallions
1 tbsp
Soy sauce
4 cups
Rice, long-grain
2 tsp
Cornstarch
1
Salt, Coarse
2 tbsp
Safflower oil
2 tsp
Sherry, dry
1
Fresno chile or 1 to 2 red thai chiles, stemmed and thinly sliced