Pork and Broccoli Stir-fry

Name: Pork and Broccoli Stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g pork loin (boneless, thinly sliced into strips); 300 g broccoli (cut into small florets); 2 tbsp soy sauce; 1 tbsp cornstarch; 3 tbsp water (for slurry); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 tbsp vegetable oil; 1 pinch salt (for blanching water); 1 pinch black pepper

RATING

4.4/5(98)

TASTE SCORE

8/10

Tender strips of pork loin tossed with crisp broccoli florets in a savory, slightly sticky garlic-soy sauce. This quick stir-fry hits the table in under 30 minutes, making it perfect for busy weeknight dinners. Serve it over steamed rice for a complete, satisfying meal.

PREP

15m

COOK

10m

SERVES

1 CUP

250 cal

SERVINGS

METHOD · 7 STEPS

prep
Slice the pork and prep the vegetables.
1.Thinly slice 400 g pork loin into bite-sized strips, cutting against the grain.
2.Cut 300 g broccoli into small, even florets.
3.Mince 4 cloves of garlic and grate a 1-inch piece of ginger.
other · ~2 min
Blanch the broccoli.
1.Bring a pot of water to a rolling boil and add a pinch of salt.
2.Add the broccoli florets and cook for 1 minute until bright green.
3.Drain immediately and plunge into an ice water bath to stop the cooking. Drain again and set aside.
TIPDon't skip the ice bath — it locks in the vibrant green color and keeps the broccoli crisp.
mix
Make the sauce slurry.
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp cornstarch, and 3 tbsp water until the cornstarch is completely dissolved.
fry · ~4 min
Sear the pork.
1.Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
2.Add the pork strips in a single layer and let them sear undisturbed for 1 minute.
3.Stir-fry the pork for another 2-3 minutes until just cooked through and lightly browned.
4.Transfer the pork to a plate and set aside.
TIPDon't overcrowd the pan — if needed, sear the pork in two batches to get a good brown crust.
saute · ~1 min
Cook the garlic and ginger.
Add the remaining 1 tbsp oil to the hot wok. Add the minced garlic and grated ginger, and stir-fry for 15-20 seconds until fragrant. Be careful not to burn them.
fry · ~2 min
Stir-fry everything together.
1.Return the cooked pork to the wok along with the blanched broccoli.
2.Give the sauce slurry a quick stir and pour it over the meat and vegetables.
3.Toss everything together for 1-2 minutes until the sauce thickens and coats the pork and broccoli evenly.
4.Season with a pinch of salt and a pinch of black pepper.
TIPKeep the heat high and keep everything moving — this creates that signature wok hei flavor.
serve
Serve immediately.
Transfer to a serving platter and serve hot over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the pork against the grain for tender strips that don't become chewy.
2
Blanch the broccoli first to ensure it stays crisp and bright green in the final stir-fry.
3
Don't skip the ice bath after blanching — it stops cooking and locks in color.
4
Sear the pork in a single layer without overcrowding to get a nice brown crust.
5
Re-stir the cornstarch slurry just before pouring it in, as it settles quickly.
6
Keep the heat on high throughout the final toss to develop wok hei and prevent a soggy dish.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tbsp total and use a non-stick pan, replacing the pork sear with a quick sauté. This cuts fat while keeping the stir-fry flavorful.

high protein

High-protein

Swap the pork loin for boneless skinless chicken thighs or lean beef sirloin, sliced thin. Adjust cooking time accordingly — chicken thighs need about 4-5 minutes total.

jain

Jain

Replace garlic and ginger with asafoetida (hing) and a pinch of turmeric, and use a Jain-friendly soy sauce substitute (no onion/garlic). This keeps the dish Jain-compliant while adding a distinct earthy flavor.

vegan