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