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Broccoli and Pork Stir-Fry

Broccoli and Pork Stir-Fry

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

Everyday Food, September 2008 http://www.marthastewart.com/337290/broccoli-and-pork-stir-fry
2.8
Rated
56100(10)10
  • Prep Time 25 min
  • Total Time 25 min
  • Yield Serves 4

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.

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