Pork + Broccoli Stir Fry

You know why I love stir fry? I love stir fry because it’s a one pot meal that gives you a protein, a starch and a veggie. I don’t have to think about what healthy green thing I’m going to put on the side, because it’s already in there.

            That’s what I call efficiency, friends.

(P.S. Ho.ly. COW. Have you tried those Jell-O Temptations pudding thingamabobbers? Sweet baby Jesus. They tout that they’re only 60 calories each, but damn if it doesn’t become a moot point when I eat three of them.)

Pork  and Broccoli Stir Fry

adapted from Martha Stewart

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

2 teaspoons vegetable oil, such as safflower

1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced

3 scallions, white and green parts separated and thinly sliced

3 scallions, white and green parts separated and thinly sliced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

 

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.