Quick and Easy Broccoli Ginger Pork Stir-Fry

Quick and Easy Broccoli Ginger Pork Stir-Fry | 31Daily.com

My guys love this dish. It’s a little spicy, a little sweet, and filled with flavor. And one of my favorite features? It’s an under 20-minute dish.

And if you want to shave off a few more minutes, use pre-cooked pork tenderloin. Tenderloin is very popular with my family. In fact, I almost always use it over pork shoulder by pulled pork. But when I’m preparing it, I find the largest tenderloin I can find, knowing I’ll freeze the second half.

This dish is a perfect candidate for that “second half.”


1/4 cup orange juice
1/4 cup soy sauce
1 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pork tenderloin (1 pound), cut into 2-inch strips
1 head broccoli
3-4 celery stalks diagonally sliced
2 small yellow crookneck squash sliced into half moon shapes
2 tablespoons canola oil, divided


In a small bowl, combine cornstarch and juice until smooth. Stir in the soy sauce, sugar, ginger, garlic and pepper flakes; set aside.

In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender.

Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through.

Serve over steamed rice, garnished with fresh cilantro.


Adapted from Martha Stewart


Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.