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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

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

  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 Note

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

Reviews (9)

  • KosmicKitty 4 Jun, 2014

    Heeding other comments, I added 1/4 cup of Hoisin sauce to the OJ, soy sauce , and rice wine vinegar. Perfect!!

  • 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.

  • SavySabrina 3 Sep, 2009

    I used chicken stock instead of water, but I liked the orange juice.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Kait40 10 Sep, 2008

    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. :)

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