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Broccoli and Pork Stir-Fry

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Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork. Round out the meal with fiber-rich brown rice.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008

Ingredients

  • 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

Directions

  1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

Broccoli stalks are as delicious as the florets -- use a vegetable peeler to remove the tough skin.

Reviews Add a comment

  • jeffreypaulfu
    23 FEB, 2016
    I made this recipe with some modifications to make it paleo-friendly (substituted coconut aminos in place of the soy sauce and arrowroot powder in place of the cornstarch). I also added a couple teaspoons of sambal oelek which gave the dish a wonderful sweet/spicy flavor. Delicious.
    Reply
  • MS11824851
    6 AUG, 2015
    How many garlics I have to add?
    Reply
  • MS10603064
    4 JUN, 2014
    Heeding other comments, I added 1/4 cup of Hoisin sauce to the OJ, soy sauce , and rice wine vinegar. Perfect!!
    Reply
  • aesha79
    10 FEB, 2011
    Made it and loved it! Even my preschooler and toddler gobbled it up. Only difference was I added some thinly sliced carrots for color.
    Reply
  • SavySabrina
    3 SEP, 2009
    I used chicken stock instead of water, but I liked the orange juice.
    Reply
  • luv2readrecipes
    28 OCT, 2008
    I had the same problem. I want to try it again but don't know what to replace the orange zest and orange juice with. I usually love citrus but this was not right.
    Reply
  • luv2readrecipes
    28 OCT, 2008
    I had the same problem. I want to try it again but don't know what to replace the orange zest and orange juice with. I usually love citrus but this was not right.
    Reply
  • luv2readrecipes
    28 OCT, 2008
    I had the same problem. I want to try it again but don't know what to replace the orange zest and orange juice with. I usually love citrus but this was not right.
    Reply
  • jonnidee
    12 OCT, 2008
    I too have subscribed from the first issue and this was not a good recipe. It was very easy, but it was bland. The juice and the vinegar did not complement each other. Perhaps if you left out the vinegar and added a small amount of sugar. My husband asked me to throw away the leftovers, because he didn't want to eat it again. This was disappointing because I like to cook on the weekends for fast weeknight reheating. It was a waste.
    Reply
  • winifredzb
    25 SEP, 2008
    This was the first dud recipe I've made from Everyday Food and I've got the first issue so I think I speak from experience! The flavors did not go together.
    Reply