Tuesday, September 23, 2008

pork and broccoli stir fry... 25 minutes

the goods:

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 pork tenderloin, quartered lengthwise and thinly sliced
2 garlic cloves, minced
1 head broccoli, cut into bite-size florets, stalks peeled and thinly sliced
3 scallions, white and green parts separated and thinly sliced
2 cups brown rice, prepared according to package instructions

In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch.

Set stir-fry sauce aside.

In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium.

Cook pork until until slightly browned, 2 minutes (pork will cook more later on). Transfer to a plate, and set aside.

Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 2 minutes. Add broccoli and 1/2 cup water; cover, and cook until broccoli is crisp-tender and water has evaporated, about 3 minutes.

Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Finish with scallion greens and serve over brown rice.

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