Best Broccoli And Pork Stir Fry Recipes

BROCCOLI AND PORK STIR-FRY

Steps:

• In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
• 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, 2 to 4 minutes.
• Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

GINGERY PORK-AND-BROCCOLI STIR-FRY

Steps:

• 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.

ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY

Steps:

• Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
• In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
• After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
• Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
• Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
• Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
• Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
• Serve over brown rice or my white rice recipe # 503045.

PORK AND BROCCOLI STIR-FRY

Steps:

• Partially freeze the pork to make slicing easier.
• Cut acrooss the grain into 1/4-inch thin strips; set aside.
• Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
• In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
• Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
• Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
• Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
• Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
• Season with black pepper to taste if desired.
• Serve with hot cooked rice.

PORK AND BROCCOLI STIR-FRY II

Steps:

• Partially freeze meat. Thinly slice across the grain into bite-size strips.
• Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
• Spray a wok or large skillet with nonstick spray coating.
• Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
• Remove vegetable mixture from wok.
• Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
• Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
• Return vegetables to wok.
• Add water chestnuts and stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or until heated through.

SPICY PORK STIR-FRY WITH BROCCOLI AND GINGER

Steps:

• Stir together 1 tablespoon soy sauce, Sherry and 1 teaspoon cornstarch and stir in pork. Cut roccoli into small florets. Peel and cut tender sections of stems (top halves) into thin slices. Heat a wok or nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling to coat evenly, and heat until hot but not smoking. Add pork mixture and stir-fry until cooked through, 2 minutes. Transfer to a bowl and wipe wok clean. Heat wok and add remining 2 tablespoons oil in same manner. Add garlic, ginger and red pepper flakes and stir-fry 2 minutes. Add 1/4 cup chicken broth and cook, covered, 1 minute or until broccoli is crisp-tender. Stir together remaining 1/4 cup broth, remainin teaspoon cornstarch and sugar, then add to pan with pork and stir-fry 1 minute.

JOE'S TERIYAKI PORK AND BROCCOLI STIR-FRY

Steps:

• Partially freeze meat. Cut the meat into bite-sized pieces. Set aside.
• For sauce, stir together chicken broth, soy sauce, red wine, brown sugar, ginger, cornstarch and crushed red pepper. Set aside.
• Heat the water to boiling, add the rice, cover and remove from the heat.
• Add 1 tbs oil to a hot wok or large skillet, and stir-fry the red onion, red pepper, and garlic until the onion is transparent, about 3 minutes.
• Move the vegetables to the outside of the wok, and add 1 tbs oil and the pork to the center and stir-fry until no longer pink.
• Add the broccoli to the wok and mix in with the meat and cooked vegetables. Cook for 2 minutes.
• Pour the sauce into the wok and cook until the sauce thickens. Add the green onions and cook for 1 minute more.
• Spoon the stir-fry over the rice and enjoy!

LOW CARB PORK AND BROCCOLI STIR FRY - 3 NET CARBS

Steps:

• Mix pork with soy sauce in bowl.
• Heat oil in wok or large skillet over med heat.
• Cook onion and pork for 5 min, stirring.
• Add broccoli and ginger and cook for an additional 5 min or until pork is cooked through and broccoli is tender-crisp.
• Serve, sprinkling with sesame seeds.

ORANGE PORK AND BROCCOLI STIR-FRY

Steps:

• In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch.
• In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.
• In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute.
• Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes.
• Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.

PORK AND EGG STIR-FRY WITH BROCCOLI

Steps:

• Whisk the cornstarch, hoisin and vinegar together in a medium bowl until well combined, then whisk in the chicken broth. Lightly beat the eggs in small bowl.
• Heat a wok or large nonstick skillet over medium-high heat and when hot swirl in 1 tablespoon of the oil. Add the eggs and cook, undisturbed, until almost set, about 2 minutes. Flip the eggs and continue to cook until set, about 1 minute more. Transfer the omelet to a cutting board and cut into strips.
• Pour the remaining 1 tablespoon oil into the wok and return to medium-high heat. Once hot add the anchovies, garlic, ginger, and scallion whites and cook, stirring, for 30 seconds. Add the pork and continue to cook, stirring and breaking up any clumps, until brown, about 5 minutes. Add the broccoli, a splash of water, and 1/2 teaspoon salt and continue to cook, stirring, until crisp-tender, about 2 minutes. Give the hoisin sauce a quick whisk and add it to the wok. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes. Stir in the omelet and scallion greens and serve over rice.

HEALTHY PORK AND BROCCOLI STIR-FRY II

Steps:

• Partially freeze meat. Thinly slice across the grain into bite-size strips.
• Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
• Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
• Remove vegetable mixture from wok. Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
• Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok.
• Add water chestnuts and stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or until heated through.

PORK AND BROCCOLI STIR-FRY II

Steps:

• Partially freeze meat. Thinly slice across the grain into bite-size strips.
• For sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
• Spray a wok or large skillet with nonstick spray coating.
• Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.
• Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
• Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok.
• Add water chestnuts and stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or until heated through.