Broccoli and Pork Stir-Fry

Name: Broccoli and Pork Stir-Fry
Yield: Serves 4
Ingredients: 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice; 1/4 cup soy sauce; 1/4 cup rice vinegar (unseasoned); 1 tablespoon cornstarch; 2 teaspoons vegetable oil, such as safflower; 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced; 2 garlic cloves, minced; 3 scallions, trimmed, white and green parts separated and thinly sliced; 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced; 1/2 cup water

December 22, 2011

GOOD TO KNOW A stir-fry is an ideal way to cook vegetables: With just a little oil and a short cooking time, the technique helps ensure that vegetables such as broccoli retain their nutrients. Broccoli stalks are as delicious as the florets—use a vegetable peeler to remove the tough skin.

Recipe notes

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