Best 8 Gingery Pork And Broccoli Stir Fry Recipes

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Indulge in a culinary journey with our delectable Gingery Pork and Broccoli Stir-fry, a symphony of flavors that will tantalize your taste buds. This dish is a harmonious blend of tender pork, crisp broccoli, vibrant bell peppers, and a tantalizing ginger-infused sauce, all coming together in a vibrant stir-fry that is sure to impress. Accompany this main course with our equally enticing recipes, including the refreshing Cucumber Salad with Lemon-Tahini Dressing, the creamy and comforting Garlic Mashed Potatoes, and the indulgent Chocolate Lava Cakes for a delightful dessert. Prepare to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI-PORK STIR-FRY WITH NOODLES



Broccoli-Pork Stir-Fry with Noodles image

I combined several recipes to come up with this dish that my family loves. It is not only quick and delicious but also healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked whole wheat linguine
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 teaspoons canola oil
1 pork tenderloin (1 pound), cut into bite-sized pieces
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1-1/2 pounds fresh broccoli florets (about 10 cups)
1 tablespoon sesame seeds, toasted

Steps:

  • Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.

Nutrition Facts : Calories 376 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 595mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

GINGERY PORK-AND-BROCCOLI STIR-FRY



Gingery Pork-and-Broccoli Stir-Fry image

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

1/4 cup reduced-sodium soy sauce
3/4 cup low-sodium chicken broth
2 tablespoons fresh lime juice
4 teaspoons cornstarch
1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1/4 cup safflower oil
1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise
1 small onion, halved and thinly sliced
8 cloves garlic, smashed and peeled
2 tablespoons minced fresh ginger (from a 2-inch piece)
1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes
1 can (8 ounces) sliced water chestnuts, drained
Steamed rice, for serving (optional)

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.

GINGER PORK AND VEGETABLE STIR-FRY



Ginger Pork and Vegetable Stir-fry image

This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 18m

Yield 4

Number Of Ingredients 16

¼ cup reduced-sodium soy sauce
¼ cup dry sherry
3 tablespoons honey
2 tablespoons cornstarch
¾ pound boneless pork loin, thinly sliced
3 cups Swanson® Unsalted Chicken Broth
2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package snow peas
2 cups hot steamed rice, or as needed
1 teaspoon sesame seeds, for garnish

Steps:

  • Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
  • Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
  • Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
  • Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
  • Serve over hot steamed rice, and garnish with sesame seeds.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 58.7 g, Cholesterol 40.2 mg, Fat 15.9 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 4 g, Sodium 886.7 mg, Sugar 18.4 g

PORK AND BROCCOLI STIR-FRY



Pork and Broccoli Stir-Fry image

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

1 lb boneless pork loin (partially frozen to make slicing easier)
4 cups fresh broccoli (can use more or less)
1 small red bell pepper, seeded and chopped (cut into thin strips)
1 small green bell pepper, seeded and chopped (cut into thin strips)
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons oyster sauce (can use more)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1/8 teaspoon ginger powder
3/4 lb white button mushrooms, slices
3 -4 green onions, chopped
black pepper (optional)
fresh garlic
dried chili pepper flakes
cooked rice

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

PORK BROCCOLI STIR-FRY



Pork Broccoli Stir-Fry image

"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

1/2 pound pork tenderloin, thinly sliced
1 tablespoon vegetable oil
1-1/2 cups sliced fresh broccoli florets
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
3 garlic cloves, minced
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
1 cup chicken broth
4 teaspoons soy sauce
Hot cooked rice

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.

PORK AND BROCCOLI STIR-FRY II



Pork and Broccoli Stir-Fry II image

Stir fry's are so good and it's so easy to work a lot of veggies into a meal with them. I had some yellow bell pepper left from something else, that was chopped into this and it went perfectly.

Provided by Annacia

Categories     Pork

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1/2 lb lean boneless pork
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry or 2 tablespoons water
1/8 teaspoon crushed red pepper flakes
nonstick spray coating
1 medium onion, sliced
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 garlic clove, minced
1/2 teaspoon grated fresh ginger
1 -2 teaspoon cooking oil
1/2 cup sliced water chestnuts
1 1/2 cups hot cooked brown rice

Steps:

  • Partially freeze meat. Thinly slice across the grain into bite-size strips.
  • Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
  • Spray a wok or large skillet with nonstick spray coating.
  • Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
  • Remove vegetable mixture from wok.
  • Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
  • Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
  • Return vegetables to wok.
  • Add water chestnuts and stir all ingredients together to coat with sauce.
  • Cook and stir for 1 to 2 minutes more or until heated through.

PORK, APPLE, AND GINGER STIR-FRY WITH HOISIN SAUCE



Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce image

This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.

Provided by Jenny G.

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 3

Number Of Ingredients 10

2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
½ cup applesauce
1 pound pork loin, sliced and cut into thin strips
1 ½ tablespoons cornstarch
2 tablespoons peanut oil
½ teaspoon sesame oil
1 tablespoon chopped fresh ginger root
3 cups broccoli florets

Steps:

  • Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
  • Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
  • Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 30.4 g, Cholesterol 73.8 mg, Fat 23.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 6.6 g, Sodium 2062 mg, Sugar 17.9 g

BROCCOLI AND PORK STIR-FRY



Broccoli and Pork Stir-Fry image

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

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

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

Tips:

  • Prep Ahead: Save time by chopping the vegetables and measuring the ingredients before you start cooking.
  • Stir-Fry in Batches: If you have a lot of vegetables or meat, stir-fry them in batches to prevent overcrowding the pan and ensure even cooking.
  • Use Fresh Ginger: Freshly grated ginger adds a vibrant flavor to the dish. If you don't have fresh ginger on hand, use ground ginger, but reduce the amount by half.
  • Adjust the Heat: If you prefer a milder dish, reduce the amount of chili sauce or red pepper flakes. Alternatively, add more for a spicier stir-fry.
  • Serve Immediately: Stir-fries are best served hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This gingery pork and broccoli stir-fry is a quick, easy, and flavorful dish that is perfect for a weeknight meal. With a combination of tender pork, crisp-tender broccoli, and a savory ginger sauce, this stir-fry is sure to be a hit with the whole family. So gather your ingredients, heat up your wok, and get ready to enjoy this delicious and healthy meal.

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