Ingredients
2tsporange zest,grated
½cuporange juice,fresh
½cupsoy sauce
½cuprice vinegar
2tbspcornstarch
3tspvegetable oil
1lbpork tenderloin,quartered, thinly sliced
1tspgarlic,minced
3scallions,white and green parts separated, thinly sliced
1lbbroccoli head,cut into bite-size florets, stalks peeled, thinly sliced
½cupchicken broth
Preparation
Combine the orange zest, juice, soy sauce, vinegar, and cornstarch in a medium bowl; set aside.
In a large skillet on medium, heat oil. Cook the pork pieces in oil for 1 to 2 minutes, until browned on one side. Move to a plate and set aside; reserve skillet.
In reserved skillet add garlic and scallion whites. Cook for 1 to 2 minutes until scallions wilt, stirring occasionally. Add the broccoli and ½ cup of water to the skillet.
Cover and cook for 2 to 4 minutes, until broccoli is crisp-tender. Add pork and stir-fry sauce into the skillet. Cook for 1 to 2 minutes, stirring until pork is cooked through and sauce has thickened.
Top with scallion greens, serve, and enjoy!
