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