Broccoli and Pork Stir-Fry
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Everyday Food, September 2008
- Prep Time 25 min
- Total Time 25 min
- Yield Serves 4
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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
- 3 scallions, white and green parts separated and thinly sliced
- 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
- 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.
Cook's Note
Broccoli stalks are as delicious as the florets -- use a vegetable peeler to remove the tough skin.
Made it and loved it! Even my preschooler and toddler gobbled it up. Only difference was I added some thinly sliced carrots for color.
I used chicken stock instead of water, but I liked the orange juice.
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.
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.
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.
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.
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.
This is awesome! I left out the orange and the rice wine vinegar but it was still great. Reminds me so much of Chinese beef and broccoli. This is most definetly a keeper. Loving the latest issue of Everyday Food I found it in too. :)