Broccoli and Pork Stir-Fry

By BClover

218 cal, 6.5 g fat, 27.6 g protein, 13 g carb, 2.2 g fiber

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
• 3 scallions, white and green parts separated and thinly sliced
• 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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork.

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.