Lunch · Chinese · 15 min
Pork and Broccoli Stir-fry with Garlic Ginger Sauce
- Calories
- 555
- Protein
- 47g
- Carbs
- 45g
- Fat
- 21g
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
Method
- 01In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Set aside.
- 02In a separate small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Set aside.
- 03Heat 1 teaspoon of neutral oil (like canola or vegetable) in a wok or large skillet over medium-high heat until shimmering.
- 04Add the thinly sliced pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove pork from the wok and set aside.
- 05Add 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.
- 06Add 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.
- 07Return the cooked pork to the wok. Pour the soy sauce mixture over the pork and broccoli.
- 08Stir the cornstarch slurry and add it to the wok. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- 09Serve immediately over cooked brown rice.
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