Orange Pork and Broccoli Stir-Fry

orange-pork-broccoli-stir-fry
Photo by David Prince
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 383 calories
    • Calories 33 calories from fat
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 111 mg
    • Sodium 647 mg
    • Protein 43 mg
    • Carbohydrate 19 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 54 mg
  • March 2004

Ingredients

  1. Check 2 pork tenderloins (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet; meat or fish cut into bite-size pieces
  2. Check 2tablespoons sherry or white wine
  3. Check 1/2teaspoon crushed red pepper flakes
  4. Check 4teaspoons cornstarch
  5. Check 1 orange, zest grated and juice squeezed
  6. Check 1/2cup chicken broth
  7. Check 2tablespoons soy sauce
  8. Check 2teaspoons sugar
  9. Check 2tablespoons canola oil
  10. Check 1 onion, cut into thin wedges
  11. Check 1/2 bunch broccoli (1/2 pound), cut into small pieces, stalks peeled and thinly sliced (3 cups)

Directions

  1. In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch. In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.
  2. In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute. Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.