Gingery Pork-and-Broccoli Stir-Fry

Name: Gingery Pork-and-Broccoli Stir-Fry
Prep time: 30 min
Total time: 30 min
Ingredients: 0.25 cup reduced-sodium soy sauce; 0.75 cup low-sodium chicken broth; 2 tablespoons fresh lime juice; 4 teaspoons cornstarch; 1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise; Kosher salt and freshly ground pepper; 2 tablespoons packed light-brown sugar; 0.25 cup safflower oil; 1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise; 1 small onion, halved and thinly sliced; 8 cloves garlic, smashed and peeled; 2 tablespoons minced fresh ginger (from a 2-inch piece); 1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes; 1 can (8 ounces) sliced water chestnuts, drained; Steamed rice, for serving (optional)

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By

Martha Stewart Test Kitchen

Updated on June 1, 2021

pork-and-broccoli stir-fry — Photo: Marcus Nilsson

Prep Time:

30 mins

Total Time:

30 mins

This gingery pork-and-broccoli stir-fry uses pork tenderloin—it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.

Ingredients

¼ cup reduced-sodium soy sauce
¾ cup low-sodium chicken broth
2 tablespoons fresh lime juice
4 teaspoons cornstarch
1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper
2 tablespoons packed light-brown sugar
¼ cup safflower oil
1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise
1 small onion, halved and thinly sliced
8 cloves garlic, smashed and peeled
2 tablespoons minced fresh ginger (from a 2-inch piece)
1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes
1 can (8 ounces) sliced water chestnuts, drained
Steamed rice, for serving (optional)

Directions

Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.
Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes.
Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.

Originally appeared: Martha Stewart Living, September 2018