Pork and Broccoli Stir Fry

Pork and Broccoli with Oyster Sauce

 Ingredients : 

2 pounds pork tenderloin sliced into 2 inch wide strips with the grain, then sliced against the grain into 1/8 inch slices 

3/8 Cup Soy Sauce  

2 T Dry Sherry 

1/4 cup Chicken Broth (Better Than Bouillon Roasted Chicken Base)  

5/8 cup Oyster Sauce (Lee Kum Kee Premium Oyster Sauce)  

2 T brown sugar  

2 t toasted sesame oil (Ottogi Premium Roasted Sesame Oil)  

2 t cornstarch  

12 medium minced cloves of garlic 

2 inches minced fresh ginger (about 2 T) 

6 T Peanut Oil  

2.5 pounds broccoli florets, cut into 1/8” slices 

2/3 cups water 

2 small red bell peppers, cored, seeded and cut into 1/4 inch slivers 

Garnish: 

6 green onions cut into 1/2 in pieces 

1 T toasted sesame seeds  

1. First, get organized. When cooking stir fry, things happen fast, so you want to get everything together, have things grouped that go into the pan at the same time, and have dishes ready for when things come out of the pan to go back in later. 

2. Get the pork cut up first. If it is partially frozen, the cutting goes easier, but no too frozen because we want it to soak up the soy sauce. Once your pork is sliced, combine it with the soy sauce in a bowl. We want it sitting in the soy sauce for 10 to 60 minutes. If the pork is still pretty stiff after mixing it with the soy sauce, leave it out until it is fully thawed. Once it is thawed, cover the bowl with plastic wrap and place it in the refrigerator. 

3. As the pork is marinading, get you garlic and ginger minced and your broccoli, peppers and green onions cut up with all 3 going into separate bowls. 

4. Combine the dry sherry, chicken broth, oyster sauce, brown sugar, sesame oil and cornstarch in a bowl and whisk to mix.

5. Combine the garlic, ginger and 3 T of the peanut oil in another bowl. 

6. Drain the pork and discard the liquid. 

7. Heat 1 T of peanut oil in a large non-stick skillet or wok on high heat. Add half the pork spreading it out to a single layer as best you can and cook without stirring for about a minute, then stir and cook until the pork is browned around the edges (about 30 more seconds, up to 1 minute). Transfer the pork to a clean bowl and repeat with the remaining pork. 

8. Add 2 T of peanut oil to the empty skillet/wok, still on high heat. Once the oil begins to smoke, add the broccoli and cook for about 30 seconds. Add the water, cover the pan, lower the heat to medium and steam the broccoli until it is tender-crisp (about 2-3 minutes), then transfer the broccoli to a paper towel lined plate. 

9. Add the remaining 3 T of peanut oil to the skillet/wok and return the heat to high. Once the oil begins to smoke, add the bell peppers and cook until browned in spots (about 90 seconds). Clean an area in the middle of the skillet/wok and add the ginger and garlic. After about 30 seconds, when the mixture becomes fragrant, mix together with the peppers. 

10. Return the pork and broccoli and toss to combine. Once all is warmed, give the sauce a final whisk and add to the skillet/wok, stirring until the sauce has thicken and has thoroughly coated everything. 

11. Remove you masterpiece from the skillet and serve over rice, garnishing with a sprinkling of the green onions and sesame seeds. ENJOY!