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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Broccoli and Pork Stir-Fry

Ingredients Ingredient Checklist 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 2 teaspoons vegetable oil, such as safflower 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced 2 garlic cloves, minced 3 scallions, white and green parts separated and thinly sliced 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

Cook’s Notes Broccoli stalks are as delicious as the florets – use a vegetable peeler to remove the tough skin.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4 Broccoli and Pork Stir-Fry

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Broccoli and Pork Stir-Fry

Broccoli and Pork Stir-Fry

Ingredients

Ingredients

  • 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 2 teaspoons vegetable oil, such as safflower 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced 2 garlic cloves, minced 3 scallions, white and green parts separated and thinly sliced 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

Directions

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

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.

Cook’s Notes

Broccoli stalks are as delicious as the florets – use a vegetable peeler to remove the tough skin.

Reviews (11)

 Add Rating & Review     112 Ratings   5 star values:        14    4 star values:        16    3 star values:        48    2 star values:        26    1 star values:        8

Load More Reviews

Reviews (11)

Add Rating & Review     112 Ratings   5 star values:        14    4 star values:        16    3 star values:        48    2 star values:        26    1 star values:        8

Add Rating & Review

112 Ratings 5 star values: 14 4 star values: 16 3 star values: 48 2 star values: 26 1 star values: 8

112 Ratings 5 star values: 14 4 star values: 16 3 star values: 48 2 star values: 26 1 star values: 8

112 Ratings 5 star values: 14 4 star values: 16 3 star values: 48 2 star values: 26 1 star values: 8

  • 5 star values: 14 4 star values: 16 3 star values: 48 2 star values: 26 1 star values: 8

    Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       08/06/2015   How many garlics I have to add?  

Martha Stewart Member     Rating: Unrated       06/04/2014   Heeding other comments, I added 1/4 cup of Hoisin sauce to the OJ, soy sauce , and rice wine vinegar. Perfect!!  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       09/03/2009   I used chicken stock instead of water, but I liked the orange juice.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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. :)

    Martha Stewart Member

    Rating: Unrated 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.

Rating: Unrated

Rating: Unrated 08/06/2015

How many garlics I have to add?

Rating: Unrated 06/04/2014

Heeding other comments, I added 1/4 cup of Hoisin sauce to the OJ, soy sauce , and rice wine vinegar. Perfect!!

Rating: Unrated 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.

Rating: Unrated 09/03/2009

I used chicken stock instead of water, but I liked the orange juice.

Rating: Unrated 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.

Rating: Unrated 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.

Rating: Unrated 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.

Rating: Unrated 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. :)

All Reviews for Broccoli and Pork Stir-Fry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Broccoli and Pork Stir-Fry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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