Pork and Broccoli Stir Fry

Course Main Course

Cuisine Chinese

Keyword mushroom, pork, stir-frying

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 238kcal

Author Elaine

Ingredients

200 g pork butt or tenderloin , thinly sliced

Marinating

1/4 tsp. salt , optional (you can skip this for a less salted dish)
1/2 tbsp. Shaoxing cooking wine
1/2 tbsp. light soy sauce
2 tbsp. water or chicken stock
1/4 tsp. white pepper powder
3 tsp. cornstarch
1/2 tbsp. vegetable oil
1/2 head broccoli , middle size

Stir fry

3 tbsp. cooking oil
1/2 thumb ginger ,skin removed and sliced
3 garlic cloves ,sliced
1/2 tbsp. oyster sauce
1/2 tbsp. light soy sauce
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!

Video

Notes

You can use either pork tenderloin or pork butt for this recipe. For a better texture, I recommend pork butt which is the best part for stir-frying in my mind. If you prefer a better shape of the dish, pork tenderloin is a better choice.

Nutrition