Broccoli and Pork Stir-Fry

112 Ratings
  • 5 14
  • 4 16
  • 3 48
  • 2 26
  • 1 8

Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.

Everyday Food, September 2008

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

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  • 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.

  • 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.

  • 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.

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Reviews (11)

112 Ratings
  • 5 14
  • 4 16
  • 3 48
  • 2 26
  • 1 8
Martha Stewart Member
02/23/2016
I made this recipe with some modifications to make it paleo-friendly (substituted coconut aminos in place of the soy sauce and arrowroot powder in place of the cornstarch). I also added a couple teaspoons of sambal oelek which gave the dish a wonderful sweet/spicy flavor. Delicious.
Martha Stewart Member
08/06/2015
How many garlics I have to add?
Martha Stewart Member
06/04/2014
Heeding other comments, I added 1/4 cup of Hoisin sauce to the OJ, soy sauce , and rice wine vinegar. Perfect!!
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Martha Stewart Member
02/10/2011
Made it and loved it! Even my preschooler and toddler gobbled it up. Only difference was I added some thinly sliced carrots for color.
Martha Stewart Member
09/03/2009
I used chicken stock instead of water, but I liked the orange juice.
Martha Stewart Member
10/28/2008
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.
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Martha Stewart Member
10/28/2008
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.
Martha Stewart Member
10/28/2008
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.
Martha Stewart Member
10/12/2008
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.
Martha Stewart Member
09/25/2008
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.
Martha Stewart Member
09/10/2008
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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