SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
- Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
AIR FRYER DRY-RUBBED PORK TENDERLOIN WITH BROCCOLI
This was an experiment that had a very happy ending. The dry rub on the tenderloin created a nice crispy crust while the inside stayed moist and juicy.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Stir brown sugar, paprika, ground mustard, salt, black pepper, garlic powder, and cayenne pepper together in a small bowl until evenly combined.
- Brush olive oil on pork tenderloin until coated. Rub spice mixture on all sides of tenderloin and let sit for 5 minutes.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Carefully place tenderloin in the air fryer basket and cook, undisturbed, in the preheated air fryer for 20 minutes.
- Meanwhile, place broccoli in a microwave-safe bowl. Microwave on high until tender, about 3 minutes. Stir in olive oil and season with salt and pepper.
- Transfer tenderloin to a cutting board and let rest for 10 minutes before slicing.
- While tenderloin is resting, place broccoli in the air fryer basket. Cook for 10 minutes, shaking the basket halfway through.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 14 g, Cholesterol 73.7 mg, Fat 11.1 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 2.2 g, Sodium 709.6 mg, Sugar 8.1 g
BROCCOLI AND PORK STIR-FRY
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 218 g, Fat 7 g, Fiber 2 g, Protein 28 g
PORK, BROCCOLI AND RICE CASSEROLE
I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.
Provided by JULIE NOYES
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
- In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
- Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 26.1 g, Cholesterol 75.8 mg, Fat 18 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 714.2 mg, Sugar 1.7 g
PORK BROCCOLI STIR-FRY
"My grandma, who's an excellent cook, shared this recipe with me," notes Nadia Boutin Sylvester, Cookshire, Quebec. "It has lots of eye-catching color, a nice combination of tender meat and crisp vegetables and wonderful garlic flavor."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1141mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
GINGERY PORK-AND-BROCCOLI STIR-FRY
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 15
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.
BROCCOLI-PORK STIR-FRY WITH NOODLES
I combined several recipes to come up with this dish that my family loves. It is not only quick and delicious but also healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.
Nutrition Facts : Calories 376 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 595mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges
ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY
I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!
Provided by Joanne
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1629.2, Fat 47.9, SaturatedFat 14.5, Cholesterol 735.3, Sodium 1752.1, Carbohydrate 26.2, Fiber 5.5, Sugar 9.9, Protein 258.1
ITALIAN PORK SANDWICH WITH BROCCOLI RABE AND SHARP PROVOLONE
Provided by Anne Burrell
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and a grill pan over medium-high heat.
- Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices.
- Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside.
- Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl.
- Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop.
- Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through.
- Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes.
- Slice each sandwich in half and serve!
EASY-PEASY PORK CHOPS WITH BROCCOLI ORZO
I first used the seasoning mix I made up for grilled chicken breast; it was so delicious, I decided to try it on the pork chops. I then thought up the orzo side dish, and it was loved by even my picky kids! You can also cook the chops on your outdoor grill.
Provided by Debbie Paskow Taveira
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
- Combine sazon seasoning, Italian seasoning, salt, and black pepper together in a small bowl. Sprinkle mixture generously over both sides of pork chops.
- Heat a large grill pan over medium heat. Grill chops until no longer pink inside, about 4 minutes per side.
- While chops are grilling, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until crisp-tender, 2 to 4 minutes.
- Transfer cooked chops to a place. Heat olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 4 minutes. Reduce heat to medium-low and add garlic. Stir and cook without burning, 1 to 2 minutes more. Remove from heat.
- Stir cooked orzo and steamed broccoli into the saucepan with the onion mixture. Serve with pork chops.
Nutrition Facts : Calories 341 calories, Carbohydrate 28.1 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 2.2 g, Protein 31 g, SaturatedFat 3.3 g, Sodium 1728.6 mg, Sugar 2.3 g
PORK AND BROCCOLI STIR-FRY
All the ingredients can be adjusted to suit taste. If you like spicy then add in about 1 teaspoon or more dried red pepper flakes. Can use either red or green bell pepper or use both, and 1 teaspoon fresh minced ginger can be replaced with the dry ginger.
Provided by Kittencalrecipezazz
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 363.4, Fat 19, SaturatedFat 5.7, Cholesterol 71.4, Sodium 765.5, Carbohydrate 20.1, Fiber 7.1, Sugar 5.5, Protein 30.8
PORK AND BROCCOLI STIR-FRY II
Stir fry's are so good and it's so easy to work a lot of veggies into a meal with them. I had some yellow bell pepper left from something else, that was chopped into this and it went perfectly.
Provided by Annacia
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
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.
ASIAN-STYLE PORK AND BROCCOLI IN GARLIC SAUCE
This can also be made in a large skillet, and is equally delicious using chicken *or* pork, I have made it with both and I have to say that I prefer the chicken better. You can double this recipe, but you will probably have to brown the meat in two batches depending on the size of your wok or skillet, and I strongly suggest to double this, it is very good! You can adjust all ingredients amounts to taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes.
- In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes.
- Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!).
- Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate).
- Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes.
- Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened.
- Add in the orange juice; stir until heated through.
- Serve over cooked rice.
SESAME PORK AND BROCCOLI
Make and share this Sesame Pork and Broccoli recipe from Food.com.
Provided by J e l i s a
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken broth, cornstarch, and soy sauce, blend well.
- Add chopped green onions, toss lightly and set aside.
- Cut tenderloin into bite-size pieces (1" chunks, or strips).
- Heat oil in skillet over Medium-High heat.
- Add pork and garlic, stir fry until meat is cooked.
- Remove pork and set aside.
- Add broccoli and broth, cover and simmer on low for approximately 10 minutes.
- Add the pork and cook until hot, stirring frequently.
- Sprinkle sesame seeds and serve with rice.
PORK AND FENNEL SAUSAGE SANDWICH WITH PICKLED HOT PEPPERS, BROCCOLI RABE AND PROVOLONE
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
- For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
- Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
- Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
- For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
- Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
- Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
- Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
- Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
- Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.
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.
LOW CARB PORK AND BROCCOLI STIR FRY - 3 NET CARBS
From The Complete Idiot's Guide to Quick & Easy Low Carb Meals. Per Serving: 256 calories, 23g protein, 5g carbs, 2 fiber, 3g net carbs, 16g fat, 5g sat fat, 59mg cholesterol, 837mg sodim
Provided by mariposa13
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
JOE'S TERIYAKI PORK AND BROCCOLI STIR-FRY
Here's a stir-fry that's very colorful and a little sweeter than most (but not overly sweet). It's a compilation of at least three different stir-fry's and even my wife liked it (she's not real keen on stir-fry's). I hope you like it too.
Provided by Smokin Joe of Wixom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
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!
PORK WITH BROCCOLI
Make and share this Pork With Broccoli recipe from Food.com.
Provided by Shari2
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork tenderloin into 1/2 inch slices and 1 inch strips.
- Heat chicken broth in skillet and add 3 cloves of chopped garlic.
- Saute for a few minutes and then add pork strips.
- Cook on low until pork is cooked.
- Add broccoli and mushrooms.
- Make sauce.
- SAUCE: Combine peanut butter, soy sauce, oil, rice vinegar, ginger, 2 cloves of crushed garlic until smooth.
- Pour over pork and broccoli mixture.
- Cook until heated.
- Cook noodles as directed and drain.
- Serve pork and broccoli on top of drained noodles.
- Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #pasta #pork #vegetables #asian #chinese #easy #beginner-cook #stove-top #dietary #low-saturated-fat #low-calorie #stir-fry #low-carb #low-in-something #meat #pasta-rice-and-grains #broccoli #equipment #technique
You'll also love