Broccoli and Pork Stir-Fry

On occasion I like to look through my magazines and see what recipes I wanted to try and never did or which ones I had forgotten about and want to make again. The first on my current list of new recipes to try was Broccoli and Pork Stir-Fry.

The sauce came together quickly and infused the house with flavor. It's an easy prep recipe with few ingredients that are mostly pantry regulars so I felt like it's a good "go to" recipe. Plus, it's classified as a light recipe so there's no guilt.

photo from marthastewart.com

Broccoli and Pork Stir-Fry
Ingredients

• 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
• 3 scallions, white and green parts separated and thinly sliced
• 1 1/2 pounds broccoli (more or less based on your preference), cut into bite-size florets, stalks peeled and thinly sliced

Directions

1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in batches, cook pork until browned on one side (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated. Note that your broccoli stays in the pan while the pork finishes cooking so it's good to have it a little under done when starting step 4.
   
4. Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened. Top with scallion greens.

Enjoy!

*When you make stir-fry and serve over rice, what do you offer as a side dish? I'd love to hear from you.*