It's been a while since I posted a main course and a lot longer since I have done anything new with pork. Time for something new today. Is is so easy to get into a rut, rely on old favourites and lack creativity when it comes to dinner time. I always call dinner time, witching hour. It seems to be the time of day when everything in my house goes crazy and getting a meal on the table seems like a mere miracle some days. My kitchen is not unlike everyone else's, where there are days of frozen pizzas and sandwiches just to see us though and make it to the end of the day in one piece. That's life. Today we did better.
Note: For thickening sauces, I usually always use a cornflour water mixture. I usually say one tablespoon of cornflour to two tablespoons of water. I then stir it up and add it to whatever sauce I am making. It is important to gradually add this mixture and not add it all at once. You may not always need the entire mixture, so add little bits at a time and see how you go. It is better this way, so you don't have a sauce that is too thick and then having to water it down and loosing flavour in the final dish.
A great mid week dinner that is done pretty quick and serves a family easily. You could just as easily serve this over noodles if you prefer. Today we served it with wild rice.
This dish, like most stir fry, is best fresh off the stove. However, as a stir fry goes, it does reheat well the next day or even later on the same day. Broccoli, however, does loose it's crunch this way. Still tasty though!
Pork & Broccoli Stir Fry in an Orange Sauce
Serves 4-6 / Prep time: 10 minutes / Cook time: 30 minutes
1 Pork tenderloin (approximately 1 lb)
1 Head broccoli, cut into small florets
1 Onion, halved and thinly sliced
3 Tablespoons soy sauce
1/2 Cup/120 ml fresh squeezed orange juice
3 Garlic cloves, crushed
1 inch piece of ginger, peeled and finely chopped
2/3 Cup/160 ml chicken stock
1/4 Cup/40 grams cashew nuts
1 Teaspoon salt
1 Tablespoon cornflour
2 Tablespoons water
2 Tablespoons sesame oil
Trim any fatty bits off your pork. Cut in in half lengthways and then cut into fine slices, season with salt and set aside. Heat one tablespoon of sesame oil in a large wok set over high heat. Add the pork. Cook for about 3-5 minutes, tossing regularly. The pork will not be cooked through at this stage and that is fine. Remove from pan and set aside.
In the reserved pan set over medium high heat, add remaining sesame oil, garlic, ginger and onions. Give a good stir around for a minute. Cook for about 5 minutes then add the broccoli and stir. Cook for about 2 more minutes then add the soy sauce, orange juice and chicken stock. Stir, bring to a boil, cover and reduce heat to medium low. Leave to simmer for about 10-12 minutes and then add the pork back in the pan. Cook for a further 5 minutes or so.
In a small glass combine the cornflour with the water. Pour the mixture into the wok and stir to make a thick sauce. Bring to a boil and then reduce heat to low. Add the cashew nuts, stir and ready to serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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