ASIAN-STYLE PORK AND BROCCOLI IN GARLIC SAUCE
This can also be made in a large skillet, and is equally delicious using chicken *or* pork, I have made it with both and I have to say that I prefer the chicken better. You can double this recipe, but you will probably have to brown the meat in two batches depending on the size of your wok or skillet, and I strongly suggest to double this, it is very good! You can adjust all ingredients amounts to taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes.
- In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes.
- Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!).
- Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate).
- Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes.
- Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened.
- Add in the orange juice; stir until heated through.
- Serve over cooked rice.
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CHISTY bratharan
[email protected]Overall, I really enjoyed this recipe. It's a great way to use up leftover pork and broccoli.
Saikeat Rhaman
[email protected]I'm new to Asian cooking, and this recipe was a great place to start. It was easy to follow, and the results were delicious.
Buddhdev Dhawal
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
kpagyang Meshach Simon
[email protected]I accidentally used soy sauce instead of fish sauce. Oops! It still tasted good, but I'm sure it would have been even better with the correct ingredients.
Jan pakhi
[email protected]I was short on time, so I used frozen broccoli instead of fresh. It still turned out great!
victoria morgan
[email protected]I'm not sure I did something wrong, but my sauce turned out a bit watery. The taste was there, but I wish it had been thicker.
Imamul Hasan
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
NANU TALUKDER
[email protected]The broccoli was a bit overcooked for my taste, but the rest of the dish was delicious.
sherry
[email protected]I decided to add a bit of heat to the sauce by adding a pinch of red pepper flakes. It gave the dish a nice kick.
Haleigh Young
[email protected]I was a bit skeptical about the ingredient combination, but I was pleasantly surprised. The sweetness of the sauce balanced well with the saltiness of the pork.
Janet Kolliegbo
[email protected]I followed the recipe exactly, and it turned out perfectly. I would definitely make it again.
sach ki duniya
[email protected]The sauce was packed with flavor, and the pork was fork tender. I served it over rice, and it was a hit with my family.
Okwy Vivian
[email protected]This was my first time making Asian-style pork and broccoli in garlic sauce. Overall, it was a successful experiment and turned out great!