Gingery Pork-and-Broccoli Stir-Fry

pork-and-broccoli stir-fry
Photo: Marcus Nilsson
Prep Time:
30 mins
Total Time:
30 mins

This gingery pork-and-broccoli stir-fry uses pork tenderloin—it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.


  • ¼ cup reduced-sodium soy sauce

  • ¾ cup low-sodium chicken broth

  • 2 tablespoons fresh lime juice

  • 4 teaspoons cornstarch

  • 1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise

  • Kosher salt and freshly ground pepper

  • 2 tablespoons packed light-brown sugar

  • ¼ cup safflower oil

  • 1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise

  • 1 small onion, halved and thinly sliced

  • 8 cloves garlic, smashed and peeled

  • 2 tablespoons minced fresh ginger (from a 2-inch piece)

  • 1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes

  • 1 can (8 ounces) sliced water chestnuts, drained

  • Steamed rice, for serving (optional)


  1. Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.

  2. Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes.

  3. Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.

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