Under 30 Minutes

Broccoli and Pork Stir-Fry

Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork.

  • Prep:
  • Total Time:
  • Servings: 4
Broccoli and Pork Stir-Fry

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
  • 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


  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.


Be the first to comment!