December seems to be a super busy month for most so I will try to post plenty of healthy and quick dishes to prepare in between all the holiday parties, shopping, and multi-tasking! This can be whipped up in 30 minutes and can be served alone or with brown rice for a complete meal.
- Canola oil
- 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
- About 1 pound thinly sliced pork (you can use pork tenderloin or buy thin cuts that are easy to slice)
- 2 garlic cloves, minced
- 3 scallions, sliced
- 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
- Cilantro, chopped, optional
- Brown rice, optional
- In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside. If cooking rice, start your rice and cook while you work on the stir fry.
- In a large nonstick skillet or wok, 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.
- Add another 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 and cilantro.
Recipe source: Martha Stewart Food Everyday.
Time: 30 minutes.