Broccoli and Pork stir-fry

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
  1. 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.
  2. 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.
  3. 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.
  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 and cilantro.

Serves: 4.

Recipe source: Martha Stewart Food Everyday.

Time: 30 minutes.