Pork & Broccoli Stir Fry
Adapted from Mark Bittman’s recipe “Stir-fried Chicken with Broccoli or Cauliflower” in How to Cook Everything
Servings: One large portion or one medium dinner and lunch-sized leftovers
1.5 cups broccoli florets and stems
2 Tbsp oil
1 Tbsp minced garlic
1/2 Tbsp dried ginger
1 cup sliced onion
1 boneless pork chop, sliced thinly (easier to do if still slightly frozen)
1 teaspoon of sugar (optional)
2 Tbsp soy sauce
1 Tbsp peanut sauce (available in Asian section of supermarkets usually)
1 Tbsp cornstarch
1/4 cup water
Making the food
- The broccoli needs to be parboiled before stirfrying. Bittman says to do this by boiling the broccoli for 2 minutes and then plunging into cold water to stop the cooking. I just microwaved the broccoli in a closed tupperware with some water for 2 minutes. Set aside the broccoli.
- Heat half the oil in a large, deep skillet over high heat. Immediately add half the garlic and the ginger. Cook for fifteen seconds and then add the onions. Cook for 2 minutes.
- Add broccoli and cook over high heat for about 5 minutes (don’t let it get mushy).
- Turn the heat down to medium and remove the vegetables. Add the remainder of the oil and garlic and then cook the pork until no longer pink.
- Re-add the vegetables and then add the sugar, soy sauce, and peanut sauce. Toss together.
- Stir the corn starch into the water and then add it to the pan. Raise the heat to high and cook, stirring until the liquid has reduced and thickened some.
Serve immediately over ramen/rice/etc.