Pork and Broccoli Stir Fry

If you love Asian food, you’ll love this simple and delicious Pork and Broccoli Stir-fry!! It is PACKED with flavor!!

Better than takeout pork and broccoli stir fry is so easy to make and pairs perfectly with Crock Pot White Rice, Cauliflower Rice, or Homemade Fried Rice. It is absolutely delish!

Pork and Broccoli

I want to make sure you have lots of options for the upcoming Chinese New Year and wanted to share my tentative menu too!

I’ve decided on the Honey Sesame Chicken, this next recipe, along with some Fried Egg Rolls and Cream Cheese Wontons. I may have to make some Avocado Bacon Egg Rolls too just because they are delicious, and I’m craving them – ALL.THE.TIME!! ;D

Since I lived in China, I have always loved Asian culture, and especially the food. Chinese New Year is a huge celebration in the country, so now we celebrate in the US too.

Today’s Pork and Broccoli stir fry is a favorite. It’s flavorful and filled with one of my favorite veggies – broccoli!

Easy to make!

SAUCE. Combine orange zest, juice, soy sauce, vinegar, and cornstarch in a medium bowl; set aside.

PORK. In a large skillet on medium, heat 3-5 teaspoon oil. Cook pork pieces in oil 1-2 minutes, until browned on one side. Move to a plate and set aside; reserve skillet.

VEGGIES. In reserved skillet add garlic and scallion whites. Cook 1-2 minutes until scallions wilt, stirring occasionally. Add broccoli and ½ cup chicken broth to skillet. Cover and cook 2-4 minutes, until broccoli is crisp-tender.

COMBINE. Add pork and stir-fry sauce from step 1 to your skillet. Cook 1-2 minutes, stirring until pork is cooked through and sauce has thickened. Top with scallion greens.

Tips + Storing Info

The rice vinegar is used to help create a tangy flavor for this dish. You can easily reduce the amount of vinegar used or you can counteract the tanginess by adding some sugar. 

A really easy way to thicken the sauce is to add a little more cornstarch, BUT you don’t want to add it directly to the sauce. Instead add 1 tsp water and 1 tsp cornstarch to a separate bowl and mix. Once smooth add the cornstarch slurry to the sauce in the skillet and stir.

For any new cooks zest refers to grated orange peels. You can buy a citrus zester or simply use the small side of a cheese grater. Gate the peel until you reach the white part of the orange. The zest adds so much flavor to the dish.

This dish tastes great using other veggies as well. Cauliflower is a great choice. You can add in bell peppers, snap peas or green beans. Just be careful that you don’t add too many veggies that there isn’t enough sauce to cover them all. 

STORE leftovers in an airtight container in the fridge for 2-3 days. REHEAT in a skillet or in the microwave. 

For more great asian recipes,check out:

• Honey Sesame Chicken
• Sweet N Sour Chicken
• Chicken And Asparagus Stir Fry
• Garlic Noodles

Pictures for this recipe were re-taken by Alicia of The Baker Upstairs adapted from Martha Stewart.