Wednesday, December 12, 2012

Teriyaki Pork & Broccoli Stir Fry

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Stir fries are a time saving dinner. Everything pretty much comes together quickly in a stir fry, assuming all the ingredients (protein, vegetables, aromatics, etc) are prepped in advance. In this Teriyaki Pork & Broccoli Stir Fry, I had everything on hand so dinner was on the table in no time. Seriously, these days, dinner can't get on the table soon enough so this meal was much appreciated! Pork tenderloin and broccoli florets are tossed in a quick teriyaki sauce made with garlic, onions, ginger, soy sauce (or in our case, GF tamari), chicken broth and brown sugar, which was thickened with cornstarch. It hit the spot and I don't think there were even any leftovers between The Baron, Joel and myself! That's a good sign that this recipe is a keeper...

When it comes to stir fries, the most time consuming part of these recipes is the prep work on the protein, vegetables and aromatics. If you can prep these things before hand and have them ready to throw into the skillet, you can easily have this meal done in less than 15 minutes. In fact, the rice will probably take longer to cook so start on that first. I served our stir fry with a garlic & vegetable fried rice, using up leftover rice from the night before.

Teriyaki Pork & Broccoli Stir Fry
recipe adapted from Taste of Home
1/2 pound pork tenderloin, thinly sliced
2 tablespoons vegetable oil
1 1/2 cups fresh broccoli florets
1/2 medium onion, chopped
3 cloves garlic, minced
1 tablespoon cornstarch
1 cup chicken broth
2/3 cups soy sauce (or GF tamari)
1/4 cup brown sugar
2 teaspoons fresh ginger, grated


In a large skillet, stir fry the pork in oil for 3 minutes or until no longer pink. Transfer pan to a plate, set aside and keep warm.

In the now empty skillet, stir fry the onion, garlic and broccoli until the broccoli is slightly cooked through. 

Combine the cornstarch, broth, soy sauce/tamari, brown sugar and ginger in a small bowl. Stir mixture into the skillet and bring to a boil. Allow the sauce to thicken, about 2 minutes and return the pork to the skillet to heat through.

Serve with rice.

4 comments:

Navin Menon said...

This looks so delicious

Navin
www.thebloggersnetwork.blogspot.com

Blog is the New Black said...

Great recipe! Saving this one!

Ammie said...

This looks like another tasty, easy Asian meal for those nights that we would have previously turned to Chinese take-out!

Allan Hamilton said...

I've made this recipe at least three times in the last two weeks. And the taste of this dish is really good. Actually, I shared this to my friend and he liked this dish too.

Beef Stir Fry

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