Best 4 Asian Style Pork And Broccoli In Garlic Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of Asian cuisine, embark on a culinary journey with our diverse selection of pork and broccoli recipes, each infused with the distinctive flavors of garlic sauce. From the classic stir-fried delight to the tantalizing fusion of sweet and savory, our collection promises an explosion of taste that will leave your taste buds dancing. Prepare to be captivated by the aromatic blend of soy sauce, ginger, and garlic, perfectly complementing the tender pork and crisp broccoli. Discover the versatility of this classic dish as we present variations that incorporate a variety of cooking techniques, ensuring there's a recipe to suit every palate and preference. Indulge in the simplicity of our one-pan stir-fry, or elevate your culinary skills with our flavorful slow-cooker version. Whether you prefer the convenience of a quick weeknight meal or the satisfaction of a slow-simmered masterpiece, our recipes offer the perfect balance of ease and culinary excellence.

Let's cook with our recipes!

SZECHUAN PORK AND BROCCOLI



Szechuan Pork and Broccoli image

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

1 pound fresh lean pork (tenderloin or roast)
6 to 8 green onions
1 medium green or sweet red pepper
1-1/2 cups fresh broccoli
1 large onion
12 edible-pod peas
3 tablespoons peanut oil or vegetable oil
SAUCE:
2 cloves garlic, sliced
2 slices fresh ginger, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons hot water
2 teaspoons sugar
6 tablespoons ketchup
4 tablespoons soy sauce

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 :

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY



Sichuan pork, broccoli & cashew stir-fry image

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 13

1 tbsp vegetable oil
500g pork fillet, cut into thick slices
1 garlic clove, thinly sliced
300g Tenderstem broccoli, cut into 3cm pieces
2 red onions, cut into thick half moons
50g toasted unsalted cashew
1 tbsp dark soy sauce
1 tbsp Chinese black or red wine vinegar
1 tbsp rice wine or sherry
1 heaped tsp chilli bean sauce or chilli sauce
1 tbsp liquid chicken stock
1 tsp golden caster sugar
2 tsp cornflour dissolved in 2 tbsp water

Steps:

  • In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
  • Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

CHINESE PORK FRIED RICE



Chinese Pork Fried Rice image

Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, lightly beaten
1 cup cold cooked long grain rice
4-1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Steps:

  • In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY



Asian Inspired Pork and Broccoli Stir-Fry image

I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!

Provided by Joanne

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless pork tenderloin chops, cut into 1/4 inch strips
1 large head of broccoli, cut into florets
2 carrots, peeled and sliced on an angle
1 small onion, sliced into strips
6 garlic cloves, finely chopped
2 teaspoons ginger, finely chopped
4 tablespoons soy sauce
1 teaspoon crushed red pepper flakes (you can use less, I like it spicy)
1 1/2 cups chicken stock
1 tablespoon plain rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch (I like my sauce thin, if you like it thicker use 1 1/2 to 2 tbs.)
1/4 cup white vinegar
water
2 tablespoons canola oil
1 teaspoon sesame oil

Steps:

  • Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
  • In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
  • After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
  • Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
  • Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
  • Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
  • Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
  • Serve over brown rice or my white rice recipe # 503045.

Nutrition Facts : Calories 1629.2, Fat 47.9, SaturatedFat 14.5, Cholesterol 735.3, Sodium 1752.1, Carbohydrate 26.2, Fiber 5.5, Sugar 9.9, Protein 258.1

Tips:

  • For the best flavor, use fresh broccoli florets that are still vibrant green in color.
  • If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
  • If you like your sauce a little thicker, you can add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to the sauce and cook until thickened.
  • Serve over steamed rice, noodles, or cauliflower rice for a complete meal.
  • To make the dish vegetarian, omit the pork and add more vegetables, such as tofu, mushrooms, or bell peppers.

Conclusion:

This Asian-style pork and broccoli in garlic sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, the broccoli is crisp-tender, and the sauce is savory and garlicky. With just a few simple ingredients and steps, you can have a restaurant-quality meal at home in no time.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #pork     #poultry     #vegetables     #dinner-party     #holiday-event     #chicken     #stove-top     #dietary     #stir-fry     #low-carb     #inexpensive     #low-in-something     #meat     #taste-mood     #savory     #equipment     #technique

Related Topics