PORK BROCCOLI STIR-FRY
"My grandma, who's an excellent cook, shared this recipe with me," notes Nadia Boutin Sylvester, Cookshire, Quebec. "It has lots of eye-catching color, a nice combination of tender meat and crisp vegetables and wonderful garlic flavor."
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1141mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
PORK AND BROCCOLI STEW
This is a real winner. I have never tasted anything quite like it. I love it over mashed potatoes.
Provided by out of here
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat the meat with the flour, salt, and pepper.
- Brown the meat in hot oil; reduce the heat to medium low.
- Drain off all the pan drippings but 1 tablespoon.
- Add the bell peppers and chopped onion to the pot.
- Cook about 5 minutes, until wilted; remove to a bowl.
- Add the broth, soy sauce, and vinegar to pot, stirring to scrape up browned bits.
- Bring to a boil. Return the browned meat to pot. Cover and simmer 45 minutes. Taste to see if the seasonings are ok.
- Simmer covered 30 minutes more, until the meat is tender.
- Stir in the broccoli that has been seperated into florets.
- Add the garlic and the peppers.
- Cover and simmer 10 more minutes, or until the broccoli is tender and the sauce is slightly thickened. Serve over mashed potatoes. Enjoy!
Nutrition Facts : Calories 613.8, Fat 41.2, SaturatedFat 11.8, Cholesterol 126.6, Sodium 1164.1, Carbohydrate 19.1, Fiber 4.6, Sugar 3.7, Protein 41.3
BROCCOLI AND TOMATO STEW
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
- In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
- Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.
GINGERY PORK-AND-BROCCOLI STIR-FRY
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
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.
BROCCOLI AND PORK STIR-FRY
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
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.
Nutrition Facts : Calories 218 g, Fat 7 g, Fiber 2 g, Protein 28 g
PORK, BROCCOLI AND RICE CASSEROLE
I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.
Provided by JULIE NOYES
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
- In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
- Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 26.1 g, Cholesterol 75.8 mg, Fat 18 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 714.2 mg, Sugar 1.7 g
PORK AND BROCCOLI STIR-FRY
All the ingredients can be adjusted to suit taste. If you like spicy then add in about 1 teaspoon or more dried red pepper flakes. Can use either red or green bell pepper or use both, and 1 teaspoon fresh minced ginger can be replaced with the dry ginger.
Provided by Kittencalrecipezazz
Categories Pork
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.
Nutrition Facts : Calories 363.4, Fat 19, SaturatedFat 5.7, Cholesterol 71.4, Sodium 765.5, Carbohydrate 20.1, Fiber 7.1, Sugar 5.5, Protein 30.8
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