This quick and easy weeknight stir fry is a great alternative to take out. Healthier and tastier than Chinese delivery, your family will love the zippy orange sauce and the fresh broccoli.
PREP TIME 10 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 6servings
Ingredients
1tspgrated orange zest plus 1/4 fresh squeezed orange juice from 1 large orange
1/4cupsoy sauce
1/4cuprice vinegarunseasoned
1tbspcornstarchoptional
2tspvegetable oil
1pork tenderloinabout 1 pound, cut into bite sized chunks
2garlic clovesminced
4scallionschopped
1head broccoli cut into florets
1cupfresh pea pods
1/3cupwater
Instructions
Combine orange zest and juice, soy sauce, vinegar, and cornstarch (if using) in a large measuring cup or bowl.
In a large skillet, heat 1 tsp oil over medium. Working in batches so it doesn't steam rather than brown, sauté the pork until golden brown on one side. Remove with a slotted spoon to a separate plate. This should take about 2 minutes, the pork will continue to cook later.
Add remaining tsp of oil to the pan and then sauté the garlic and scallions until fragrant. Add the broccoli and water and steam the veggies covered for 2 minutes. Be careful to not over do them at this point, they will still continue to cook.
Return the pork to the pan along with any juices from the plate. Combine with the sauce. Cook, stirring until pork is cooked through and sauce has thickened. Add the pea pods for 1-2 minutes for a quick heating, they will go limp quickly so should be added for just the very last minute.