Pork and Broccoli Stir-Fry with Ginger
Once you learn the principles of stir-fry cooking, you can make recipes like this Pork and Broccoli Stir-Fry with Ginger for a quick dinner.
PIN Pork and Broccoli Stir-Fry with Ginger!
I bought my first wok many years ago when I took a class in Chinese cooking taught by a visiting professor from China. From that class I got a good understanding of the techniques involved in stir-frying, and posted a bunch of Stir-Fry Recipes. Now I’m engaged in a project of updating some of those earlier recipes with better photos, and sometimes revisiting the recipes as well. I hope you enjoy trying some of them, and if you don’t have a wok, you can definitely make a stir fry dish like this Pork and Broccoli Stir-Fry with Ginger in any kind of heavy, deep frying pan.
When we updated this recipe we switched up the ingredients to make a recipe that used a bit more pork. We also eliminated Hoisin Sauce from the cooking sauce, and made our own sauce that’s lower in carbs. This recipe has just one tablespoon of cornstarch for six servings, and if you check the nutritional information you’ll see the net carbs in the dish are quite low.
What ingredients do you need for this recipe?
- pork tenderloin
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- cornstarch
- broccoli flowerets
- Peanut Oil (affiliate link)
- slices fresh ginger root
- sliced garlic cloves
- ginger puree or Minced Ginger (affiliate link)
- garlic puree or Minced Garlic (affiliate link)
- canned chicken broth (affiliate link) I used my homemade chicken stock
- Sesame Oil (affiliate link)
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
What is “Seasoning the Oil?”
One of the most important Chinese cooking techniques I learned was called “seasoning the oil.” For every stir-fry dish, our teacher would get the oil very hot in the wok, then throw in a couple of pieces of sliced garlic and ginger root and cook just until they were fragrant. I doubt I’ve ever made a stir-fry without doing that, heavy on the ginger, since it’s one of my favorite flavors.
What are the basic tips for stir-fry cooking?
- Preheat the wok (or pan) before you add the oil.
- Season the oil (add slices of fresh garlic cloves and ginger root and stir-fry very briefly, just until they become fragrant.)
- Remember the importance of symmetry of cut (all pieces should be the same size for stir-fry cooking.)
- Have all ingredients cut and sauces mixed before you start to cook.
- Use very high heat and cook fast.
How to Make Pork and Broccoli Stir-Fry with Ginger:
(Scroll down for complete recipe including nutritional information.)
- Trim tenderloin and cut into short pieces, then cut into same-size strips;
- Put pork strips into a bowl and mix with soy sauce, rice vinegar, and cornstarch; let it marinate.
- Mix soy sauce, ginger puree, garlic puree, chicken broth, sesame oil, and Golden Monkfruit Sweetener (or other sweetener) to make cooking sauce.
- Wash broccoli and cut into same size pieces.
- Cut ginger root and large garlic cloves into slices to use for seasoning the oil.
- Pre-heat wok about one minute before adding the oil.
- Add most of the peanut oil and let it heat until shimmery, then add garlic and ginger slices and cook about 30 seconds; remove as soon as you smell garlic.
- Add broccoli to the hot wok and cook about 3 minutes, stirring often. (I like my broccoli still fairly crisp; cook longer if you want softer pieces of broccoli.)
- Remove broccoli to a plate, add a tiny bit more oil and heat about 30 seconds.
- Then add pork with marinating liquid and cook 3-4 minutes, stirring often, until it’s firm and slightly browned.
- Add the broccoli and cooking sauce and cook about 2 minutes longer, or until broccoli done to your liking.
- Serve hot.
More Stir-Fry Recipes I’ve Loved:
- Thai-Inspired Ground Turkey Stir Fry
- Stir-Fried Shrimp and Sugar Snap Peas
- Ginger Chicken Stir Fry
- Chicken Stir-Fry Sheet Pan Meal
- Stir-Fried Marinated Tofu and Mushrooms
Pork and Broccoli Stir-Fry with Ginger
You'll love easy recipes like this Pork and Broccoli Stir-Fry with Ginger for a quick dinner.
Ingredients
Ingredients:
- 2 lbs. pork tenderloin
- 2 T soy sauce
- 1 T unseasoned rice vinegar
- 1 T cornstarch
- 4 cups broccoli flowerets, cut into same size pieces (see notes)
- 1 T peanut oil (or slightly more, depending on your pan)
- 5 slices fresh ginger root
- 5 sliced garlic cloves
Sauce Ingredients:
- 1 T soy sauce
- 1 T ginger puree (see notes)
- 2 tsp. garlic puree
- 2 T chicken broth
- 1/2 tsp. Sesame oil
- 1 T Golden Monkfruit sweetener (see notes)
Instructions
- Trim pork tenderloin and cut into short pieces, then cut the pieces into same-size strips;
- Put pork strips into a bowl and mix with soy sauce, rice vinegar, and cornstarch; let it marinate while you prep other ingredients.
- Mix soy sauce, ginger puree, garlic puree, chicken broth, sesame oil, and Golden Monkfruit Sweetener (or other sweetener) to make the cooking sauce.
- Wash broccoli and cut into same size pieces, keeping some stem on each piece.
- Cut slices of ginger root and cut large garlic cloves into slices to use for seasoning the oil.
- Pre-heat the wok about one minute before adding the oil.
- Add most of the peanut oil and let it heat until it looks shimmery, then add the garlic and ginger slices and cook about 30 seconds; remove as soon as you smell garlic. It's important to remove this before it gets brown or it can make the oil bitter.
- Add broccoli to the hot wok and cook about 3 minutes, stirring often. (I like my broccoli still fairly crisp; cook longer if you want softer pieces of broccoli.)
- Remove broccoli to a plate, add a tiny bit more oil and heat about 30 seconds, then add pork with marinating liquid and cook 3-4 minutes, stirring often, until it's firm and slightly browned.
- Add the broccoli and cooking sauce and cook about 2 minutes longer, or until broccoli is as done as you prefer.
- Serve hot.
Notes
You can use a bit more broccoli if you have a large enough wok. For the cooking sauce you can use minced ginger and minced garlic in a jar if you don't find ginger puree and garlic puree at your store. You can no-calorie sweetener you prefer.
Recipe adapted from The Sugar Solution Cookbook.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 295Total Fat 9.1gSaturated Fat 2.6gTrans Fat 0gUnsaturated Fat 5.4gCholesterol 110mgSodium 588mgCarbohydrates 9.9gFiber 3.6gSugar 1.7gProtein 43g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even with the lower-carb sauce we came up with, low-carb eaters or people following the original South Beach Diet may be suspicious of this recipe because of the cornstarch. But if you check the nutritional info you’ll see it doesn’t add many carbs.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008 (with a sauce that had a lot more carbs). It was updated with better photos and a new lower-carb sauce in 2021.
35 Comments on “Pork and Broccoli Stir-Fry with Ginger”
So yummy. I was craving chinese food/stir fry and I am trying to cook more rather than grabbing take out. This totally hit the spot. I would 100% make this again.
So glad you enjoyed it, thanks for letting me know!
Awesome recipe !’
I added fresh mushrooms(quick cooked separate) also added green onions!
Everything turned out great!
Thanks a bunch.
Curious…. What type of rice is your favorite?
Annie
Glad you enjoyed the recipe! I don’t eat a lot of rice but when I use it I always use Ben’s Original Converted Rice. If you enter that into my search bar you can find links to some info about why I think it’s a healthier rice option.
Ai made this and it was really not good. The flavors were. Way to overpowering nd salty. I definitely won’t be making it again. I think maybe the ginger was overpowering.
It’s hard for me to know why it didn’t turn out for you, but if you scroll through the comments here you can see many people have enjoyed it. Sorry to hear you didn’t.
You should standardize your terminology. You use sauce, cooking sauce, and mix in X ingredients (marinate or sauce or what?)
You should read the recipe more carefully before you criticize me.
I use “cooking sauce” throughout the instructions. And the “marinating liquid” and “cooking sauce” are two different things.
I made this tonight, for the first time. Folliwed the directions and winged it on the measurements. I had to substitute arrowroot powder for the cornstarch and ran out of rice vinegar so used a bit of coconut vinegar too. I had to do a not-so-keto version for family tastebuds so I dizzled some garlic-infused honey over it and served with rice. It was a hit and I’ll do this one again. Hopefully next time I won’t have to substitute for last minute ingredient shortages. Thanks, Kaylen!!
So glad you enjoyed it! And good job in making it work with what you had.
what do you do with the cooking sauce?
It is included in the instructions:
10. Add the broccoli and cooking sauce and cook about 2 minutes longer, or until broccoli is as done as you prefer.
Rita, so glad it was helpful. Hope you enjoy!
I learned so much with you post; thank you. Making this for supper; love oil the idea of seasoning the oil.
Rita
Michelle, that's great! So glad you guys liked it.
This was delicious! I can't believe how tender the pork was! My mil came by right after dinner and tried some of the left overs out of the pan and instantly wanted the recipe!
all of your stir-fry dishes are in our 'regular' rotation but this one is the cream of the crop. Even when I wasn't on SB, the DIY chinese never tasted as good as yours. Thank you so much!
Hello. I just found this blog and recipe this morning. I made this for our afternoon lunch, and it was wonderful!! Thank you!!
My wok is one of those things that sits in the back of my cupboard and I hardly ever take it out!! I do love a good Asian dish.
Great stir fry tips. A stir fry is one of those things that is a perfect comfort when right, and just forgetable when wrong. I like the sound of your pork marinade…
I haven’t had a wok for years…I keep thinking about it but it never seems to happen.
That doesn’t stop me, though. My trusty frying pan does the job nicely.
How fun to have taken a course….
This looks delicious, and so quick! I like your advice on seasoning the oil.
I learn something about seasoning the oil. Great post and recipe.
I have been thinking about getting a wok for a while now… That broccoli stir fry looks really tasty!
I don’t wok a lot. But if I could turn out a dish like this? Hmmm!
Oh yum, I am always in the mood for Asian, especially on weekends. This does look good. I need a new wok, though.
This looks so GOOD! Thanks again so much for your help with sponsoring us for the March for Babies. I just wanted to let you know how much I appreciate it! I love the little calendar too, it is so nice and is on my fridge!
Allen, I love the idea of using green onion and jalapenos to season the oil, thanks for sharing!
Hillary, you could definitely make it with chicken or beef, or even tempeh.
I don’t eat pork but this looks pretty darn good!
Kalyn-
This is an awesome recipe! I love stir fry but I have never seasoned my oil! I can’t wait to try it. I am just starting to get heavy into cooking and your blog has been great!
Beautiful wok, Kalyn. I have several that I use occasionally (cast iron among them, which is beautiful but too heavy to lift and flip!), but my favorites are now a hand-hammered steel wok from China, and a one-handled 11-inch nonstick Vollrath restaurant pan, which I use for almost all of my stir fries. The Vollrath pan is available in restaurant supply stores or online, and it’s one of those all-purpose pans you can use for just about any type of cooking.
A well-seasoned wok is a valuable assey in the kitchen, eh?
The stirfry is colouful, healthy and quick…serve with some rice or noodles and dinner’s ready in 30 minutes.
So simple yet so appealing. I’ll be eating this at the weekend with some purple broccoli. Thanks!
Ok, well you got me there! This is my dinner for tomorrow night, change of plans 🙂
Love everything about it!