lunch

Pork and Broccoli Stir-fry with Garlic Ginger Sauce

Name: Pork and Broccoli Stir-fry with Garlic Ginger Sauce
Ingredients: 6 oz (170 g) Pork tenderloin, thinly sliced; 2 cups (180 g) Broccoli florets; 3 cloves (9 g) Garlic, minced; 1 inch piece (10 g) Fresh ginger, grated; 2 tbsp (30 ml) Low-sodium soy sauce; 1 tbsp (15 ml) Rice vinegar; 1 tsp (5 ml) Sesame oil; 1 tsp (3 g) Cornstarch; 0.5 cup (95 g) Cooked brown rice, for serving

Nutrition

555

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(9)

Pork tenderloin, thinly sliced6 oz (170 g)

Broccoli florets2 cups (180 g)

Garlic, minced3 cloves (9 g)

Fresh ginger, grated1 inch piece (10 g)

Low-sodium soy sauce2 tbsp (30 ml)

Rice vinegar1 tbsp (15 ml)

Sesame oil1 tsp (5 ml)

Cornstarch1 tsp (3 g)

Cooked brown rice, for serving0.5 cup (95 g)

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Set aside.

In a separate small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Set aside.

Heat 1 teaspoon of neutral oil (like canola or vegetable) in a wok or large skillet over medium-high heat until shimmering.

Add the thinly sliced pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove pork from the wok and set aside.

Add the broccoli florets to the hot wok. Stir-fry for 2-3 minutes until they start to turn bright green and slightly tender. Add a tablespoon of water if needed to help steam them slightly.

Add the minced garlic and grated ginger to the wok with the broccoli. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Return the cooked pork to the wok. Pour the soy sauce mixture over the pork and broccoli.

Stir the cornstarch slurry and add it to the wok. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

Serve immediately over cooked brown rice.