Broccoli and Pork Stir-Fry
西兰花炒肉片
Give me the broccoli stems along with the florets, please! Peel off the tough outside and slice them thinly; they turn sweet and tender in the pan, and you get more dinner out of the same head of broccoli. The pork stays soft under a light coating of sauce, with garlic tucked between the florets.
This is a good place for pork loin or tenderloin. Slice it thinly and let the broccoli cook most of the way before everything meets in the skillet. Oh! And drain the broccoli properly. Water hiding in the florets will end up in your sauce.
- Total
- 33 minutes
- Serves
- 2
Before you cook
Use the stems, too
Peel the thick broccoli stems until the fibrous outside is gone, then slice the tender center about ¼ inch thick.
Drain before stir-frying
Shake the blanched broccoli in a colander and let steam escape. A dripping-wet floret will water down the sauce.
Recipe
Broccoli and Pork Stir-Fry
- Prep
- 20 minutes
- Cook
- 10 minutes
- Rest
- 3 minutes
- Total
- 33 minutes
- Serves
- 2
Ingredients
For the pork
For the sauce
For the stir-fry
Instructions
- 1
Slice and marinate the pork
Cut the pork across the grain into slices about ⅛ inch thick. Toss with the light soy sauce, water, and Shaoxing wine, then mix in the cornstarch and oil. Let it stand for 15 minutes while you prepare the broccoli, garlic, scallions, and sauce.
- 2
Prepare the broccoli and sauce
Cut the broccoli into small florets. Peel the thick stems and cut the tender centers into slices about ¼ inch thick. Stir all the sauce ingredients together in a small bowl. Keep the scallion whites separate from the greens and set everything beside the stove.
- 3
Blanch and drain the broccoli
Bring a saucepan of water to a boil. Add the sliced stems, cook for 30 seconds, then add the florets and cook for another 60 seconds. The broccoli should turn bright green and remain firm. Drain in a colander, shake off the water, and leave uncovered so steam can escape.
- 4
Sear the pork in batches
Heat a wide skillet over medium-high heat and add 1 tablespoon oil. Spread half the pork in a single layer and cook for about 45 seconds before turning. Cook for another 30 to 45 seconds, then transfer to a plate. Repeat with the remaining pork; it will finish cooking in the sauce.
- 5
Combine the broccoli, pork, and sauce
Add the remaining tablespoon oil, garlic, and scallion whites to the skillet. Stir for 20 seconds, then add the drained broccoli and toss for 30 seconds. Return the pork and its juices. Stir the sauce again, pour it in, and toss for 1 to 2 minutes until lightly thickened and the pork is cooked through.
- 6
Finish and serve
Check that the thickest pork slice reaches 145°F, then add the scallion greens and remove the skillet from the heat. Let the stir-fry rest for 3 minutes before serving over rice. If the sauce becomes too thick, stir in a splash of water before taking the pan off the heat.
Broccoli and Pork Stir-Fry
For this step
All ingredients · 16
Have Shio? Open the app to import and review this recipe.
Choosing pork and cooking the broccoli
Pork loin and tenderloin are lean cuts that work well when sliced thinly. Trim away any silver skin on the tenderloin before slicing.
The florets and peeled stems should be tender enough to eat before the pork returns. If the broccoli is still hard, add a splash of water and cover the skillet briefly, then uncover and let the water evaporate.
Swaps and shortcuts
Frozen broccoli: Thaw, drain, and pat it dry. Skip blanching and warm it through in the skillet before returning the pork.
Pork shoulder: Trim thick seams of fat and slice very thinly across the grain. It has more fat and connective tissue than loin, so expect a different texture.
No Shaoxing wine: Use the same amount of water in the marinade.
Frequently Asked Questions
What cut of pork works for broccoli stir-fry?
Boneless pork loin or tenderloin is easy to slice and cooks quickly. Cut across the grain into thin, even pieces and use the short cornstarch marinade.
Can you stir-fry broccoli stems?
Yes. Peel away the tough outer layer and slice the tender center thinly. Give the stem slices a short head start when blanching, then cook them with the florets.
Why is my pork and broccoli sauce watery?
Water trapped in the broccoli florets can dilute the sauce. Drain well after blanching, stir the cornstarch mixture before pouring it in, and let it bubble briefly in the skillet.
