Recipes Ingredients Meat & Poultry Pork Recipes Gingery Pork-and-Broccoli Stir-Fry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 1, 2021 Print Rate It Share Share Tweet Pin Email 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. Ingredients 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) Directions 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. 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. 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. Rate it Print