1 head broccoli, florettes and stems (prepare stems by squaring off the sides and then slicing)
1/2 cup sliced carrots
1/2 cup diced yellow pepper
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 pound mushrooms, quartered
1/4 cup peanut oil
1 cup roasted, unsalted peanuts
4 dried red chiles
DIRECTIONS
THE RICE:
Stir together the rice and 2 1/4 cups of water in a medium size pot and bring to a boil over medium-high heat.
Cover the pot with a lid and reduce the heat to low. Allow to simmer over low heat for 10 minutes without removing the lid at anytime.
Take the pot off the heat, while keeping the lid on, and allow to sit for 15 minutes
THE STIR FRY:
In a large bowl, combine pork, 3 TBSP soy sauce, and 2 tsp cornstarch. Mix well and let it stand for 1 hour.
Make the sauce by combining the remaining 6 TBSP soy sauce, vinegar, honey, sherry, 2 tsp cornstarch, sesame oil, and 6 TBSP water. Stir to mix the ingredients, set aside.
Heat the peanut oil in a wok over high heat. Once the oil is hot, fry the marinated pork until the color turns light to medium brown, about 4 minutes.
Remove the pork from the pot and put on a plate lined with paper towel to drain.
Add all the vegetables and mushrooms to the pan and cook for 3minutes. Return the pork to the pan along with the peanuts, and chiles. Continue to cook , stirring often, for about 4 minutes.
Pour in the sauce. Continue to cook, stirring often, until the sauce begins to thicken.
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