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Dinner

Gingery Pork and Broccoli Stir Fry

Cutting pork tenderloin into thin slices means it cooks as fast as the other ingredients in this colorful, flavorful stir fry—and dinner will be ready in 30 minutes.

Ingredients :

    ¼ cup reduced-sodium soy sauce
    ¾ cup low-sodium chicken broth
    2 tablespoons fresh lime juice
    4 teaspoons cornstarch
    1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise
    Kosher salt and freshly ground pepper
    2 tablespoons packed light-brown sugar
    ¼ cup safflower oil
    1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise
    1 small onion, halved and thinly sliced
    8 cloves garlic, smashed and peeled
    2 tablespoons minced fresh ginger (from a 2-inch piece)
    1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes
    1 can (8 ounces) sliced water chestnuts, drained
    Steamed rice, for serving (optional)

Direction :

    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.