- 4
Ingredients
- 1 tsp. grated orange zest, plus 1/4 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 Tbsp. cornstarch
- 2 tsp. vegetable oil, such as safflower
- 1 pork tenderloin (ab 1 pound), quartered lengthwise and thinly sliced
- 2 garlic cloves, minced
- 3 scallions, white and green parts separated and thinly sliced
- 1 head broccoli (ab 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
Preparation
Step 1
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