Pork and Broccoli Stir-Fry (PDF)
Recipe 363 of 365
What with the new TSA requirements, it’s getting harder and harder to show off your Ninja skills to the family over the Christmas holidays. Save your stuff for stir-fry night. Get the rice cooked and all the ingredients chopped before you even start heating the pan, then gather everyone around, and work fast.
TIME: 30 minutes, start to finish
MAKES: 4 servings
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sambal oelek (or Chinese chili sauce)
2 tablespoons cornstarch
2 tablespoons freshly grated (or very finely chopped) ginger
1/2 cup water
2 tablespoons peanut oil
3 large cloves garlic, finely chopped
1 large onion, quartered and sliced thin
1 pound pork, sliced thin for stir-fry, fat trimmed
1 pound broccoli, florets cut off and chopped into bite-sized pieces, stalks reserved for another use
6 scallions, chopped into 1” segments
Cooked white or brown rice, for serving
In a small bowl, mix the soy, sesame oil, sambal oelek, cornstarch, ginger, and water together until smooth. Set aside.
Heat a wok or large, heavy skillet over high heat. When hot, begin working quickly: Add the oil, then the garlic, and swirl the pan once. Add the onion slices, and cook, stirring constantly, for one minute, until the onion begins to soften. Add the pork, and cook and stir for 3 minutes. Add the broccoli and scallions, and cook and stir for 2 minutes.
Stir the soy mixture again until smooth, then pour over the pork and broccoli mixture, and cook, stirring, for another minute or so, until the sauce thickens and coats all the ingredients. Serve immediately, over rice.