Spicy Pork and Broccoli Stir-Fry
By America's Test KitchenPublished on December 22, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup low-sodium chicken broth 2 tablespoons soy sauce 2 tablespoons cornstarch 1 tablespoon Asian chili-garlic paste 1 teaspoon toasted sesame oil 1 (16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips3 tablespoons vegetable oil 1 pound broccoli, florets cut into 1-inch pieces, stalks trimmed, peeled, and sliced ¼ inch thick1 tablespoon grated fresh ginger 1 garlic clove, minced
Instructions
- Whisk ½ cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce, and sesame oil together in bowl; set aside. Toss pork, 1 tablespoon vegetable oil, and remaining 1 tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.
- Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining ¼ cup chicken broth and cook, covered, until broccoli is tender, about 3 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.
Time
30 minutesYield
Serves 4Ingredients
¾ cup low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon Asian chili-garlic paste
1 teaspoon toasted sesame oil
1 (16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips
3 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks trimmed, peeled, and sliced ¼ inch thick
1 tablespoon grated fresh ginger
1 garlic clove, minced
Ingredients
¾ cup low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon Asian chili-garlic paste
1 teaspoon toasted sesame oil
1 (16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips
3 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks trimmed, peeled, and sliced ¼ inch thick
1 tablespoon grated fresh ginger
1 garlic clove, minced
Ingredients
¾ cup low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon Asian chili-garlic paste
1 teaspoon toasted sesame oil
1 (16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips
3 tablespoons vegetable oil
1 pound broccoli, florets cut into 1-inch pieces, stalks trimmed, peeled, and sliced ¼ inch thick
1 tablespoon grated fresh ginger
1 garlic clove, minced
Why This Recipe Works
Coating the pork strips in cornstarch gave them a velvety texture, kept them moist, and helped the sauce adhere. Browning the pork before we cooked the broccoli and then returning the pork at the end ensured both ingredients cooked through without the broccoli getting too soggy.
Instructions
- Whisk ½ cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce, and sesame oil together in bowl; set aside. Toss pork, 1 tablespoon vegetable oil, and remaining 1 tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.
- Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining ¼ cup chicken broth and cook, covered, until broccoli is tender, about 3 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.
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