Recipes Ingredients Meat & Poultry Pork Recipes Broccoli and Pork Stir-Fry 3.0 (112) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 27, 2021 Rate PRINT Share Prep Time: 25 mins Total Time: 25 mins Servings: 4 Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice. Ingredients 1 teaspoon grated orange zest, plus ¼ cup fresh orange juice ¼ cup soy sauce ¼ cup rice vinegar 1 tablespoon cornstarch 2 teaspoons vegetable oil, such as safflower 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced 2 garlic cloves, minced 3 scallions, white and green parts separated and thinly sliced 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced Directions 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 oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 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. Top with scallion greens. Cook's Notes Broccoli stalks are as delicious as the florets -- use a vegetable peeler to remove the tough skin. Originally appeared: Everyday Food, September 2008 Rate It PRINT