Broccoli and Pork Stir-Fry
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork. Round out the meal with fiber-rich brown rice.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2008
- 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil, such as safflower
- 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
- 2 garlic cloves, minced
- 3 scallions, white and green parts separated and thinly sliced
- 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.