Pork and Broccoli Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3
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Calories
238 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Broccoli Stir Fry
Description
The recipe begins by marinating thin pork slices in Shaoxing wine, light soy sauce, white pepper, water or stock, and cornstarch, which tenderizes the meat and creates a velvety texture when cooked. The pork is briefly fried in hot oil until it turns pale and is then set aside.
Broccoli florets are blanched quickly in salted boiling water with a bit of vegetable oil to maintain their bright color and crisp texture. The stir-fry completes by cooking aromatic garlic and ginger in oil, then combining the browned pork and broccoli with oyster sauce, soy sauce, and optional sesame oil for a savory finish.
The dish yields a balanced combination of tender pork and crisp broccoli coated in a glossy, savory sauce. It suits home cooks aiming for familiar Chinese-style stir-fries and can use either pork butt for richer flavor or tenderloin for a firmer texture.
Ingredients
- 200 g pork butt thinly sliced, or tenderloin
Marinating
- 1/4 tsp. salt , optional (you can skip this for a less salted dish)
- 1/2 tbsp. Shaoxing wine cooking wine
- 1/2 tbsp. soy sauce light
- 2 tbsp. water or chicken stock
- 1/4 tsp. white pepper powder
- 3 tsp. cornstarch
- 1/2 tbsp. vegetable oil
- 1/2 broccoli middle size, head
Stir fry
- 3 tbsp. neutral cooking oil generic cooking oil
- 1/2 thumb ginger ,skin removed and sliced
- 3 garlic sliced, cloves
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. soy sauce light
- 1 tsp. sesame oil , optional
Instructions
Marinate the pork
- Thinly slice the pork. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, light soy sauce, and white pepper. Mix well.
- Add water or stock in. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15 minutes. Mix in around 1/2 tablespoon of vegetable cooking just before frying.
Blanch the broccoli
- Bring a large pot of water to a boiling, add a pinch of salt and 1/2 teaspoon of vegetable oil, blanch the broccoli for around 15 seconds, transfer out and drain.
Fry the pork
- Heat your wok or pan first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until turns pale. Transfer out immediately.
Mix up with broccoli
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic and ginger until aromatic. Place blanched broccoli in ,add oyster sauce and light soy sauce. Fry for around 15 second to make sure the flavor is combined.
- Return pork , drizzle sesame oil. Quickly mix well and transfer out. Serve hot!
Notes
- You can use either pork butt or pork tenderloin for this dish; pork butt yields a better texture preferred for stir-frying, while tenderloin gives a more regular shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 474mg | 20% |
| Potassium | 448mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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