Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Partially freeze the pork to make slicing easier. Cut acrooss the grain into 1/4-inch thin strips; set aside. Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside. In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside. Heat oil in a wok or large skillet until hot, turning the wok to coat sides. Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned. Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes. Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste. Season with black pepper to taste if desired. Serve with hot cooked rice.
Time 15m Yield 2 servings. Number Of Ingredients 11 Steps:
In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.
Time 30m Yield 4 Number Of Ingredients 14 Steps:
Whisk the cornstarch, hoisin and vinegar together in a medium bowl until well combined, then whisk in the chicken broth. Lightly beat the eggs in small bowl. Heat a wok or large nonstick skillet over medium-high heat and when hot swirl in 1 tablespoon of the oil. Add the eggs and cook, undisturbed, until almost set, about 2 minutes. Flip the eggs and continue to cook until set, about 1 minute more. Transfer the omelet to a cutting board and cut into strips. Pour the remaining 1 tablespoon oil into the wok and return to medium-high heat. Once hot add the anchovies, garlic, ginger, and scallion whites and cook, stirring, for 30 seconds. Add the pork and continue to cook, stirring and breaking up any clumps, until brown, about 5 minutes. Add the broccoli, a splash of water, and 1/2 teaspoon salt and continue to cook, stirring, until crisp-tender, about 2 minutes. Give the hoisin sauce a quick whisk and add it to the wok. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes. Stir in the omelet and scallion greens and serve over rice.
Time 10m Yield 4 servings Number Of Ingredients 11 Steps:
Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside. Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside. Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice. Copyright 2014 Food Network, LLC. All rights reserved.
Time 30m Number Of Ingredients 15 Steps:
Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar. Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes. Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.
Time 25m Number Of Ingredients 9 Steps:
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.
Time 30m Number Of Ingredients 13 Steps:
In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside. Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Whisk soy sauce, vinegar, and cornstarch together in a small bowl. Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat. Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes. Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.
Time 30m Yield 3 serving(s) Number Of Ingredients 14 Steps:
Partially freeze meat. Thinly slice across the grain into bite-size strips. Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside. Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok. Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Add water chestnuts and stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through.
