Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce
Once you learn the basic principles of Chinese cooking, you can make easy recipes like this Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce for a quick dinner. Use Stir-Fry Recipes to find more like this one!
I’ve been a fan of Asian cooking for quite a while, and I bought my first wok in the 80’s when I took a class in Chinese cooking taught by a visiting professor from China. From that class I got a collection of very authentic Chinese recipes written in somewhat halting English, as well as a good understanding of the techniques involved in stir-frying. Recently I replaced my current wok with a shiny new non-stick one which was deep and heavy, and I quickly started thinking about stir-frying more often. However, if you don’t have a wok, not to worry. You can make this Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce in any kind of heavy, deep frying pan.
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. Ginger is technically a spice, not an herb, and the gnarly part that’s edible is technically a rhizome, not a root, but most people can agree that the flavor is a great addition to many different cuisines all around the world.
Here are the basic rules for stir-frying:
- 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.
Cut pork into same-size strips and let it marinate in a mixture of soy sauce, sherry, and cornstarch while you prep the other ingredients. Wash broccoli and cut into same size pieces. To prevent little crumbles of broccoli, cut through the stem and them pull the heads apart. (I don’t remember where I learned that trick, but I love it!)
Don’t forget to pre-heat the wok before adding the oil. (Don’t you just love the looks of my new wok?) Add the peanut oil and let it heat until it looks shimmery, then add the garlic and ginger and cook about 30 seconds to “season the oil.” It’s important to remove all this before it gets brown or it can make the oil taste bitter.
Add broccoli to the hot wok and cook about 3 minutes, stirring often. (Some Asian cookbooks say to use a bit of water and put the lid on the wok to steam the vegetables, but I like to keep them more crispy.) Remove broccoli to a plate, add a tiny bit more oil and then add pork with marinating liquid and cook 3-4 minutes, until it’s firm and slightly browned.
If you’re using fresh minced ginger and garlic, add it and cook about 1 minute before adding the rest of the sauce. If you’re lazy like me and use garlic and ginger puree from a jar, it can be stirred into the sauce. Cook vegetables with the sauce for only about 1-2 minutes more so the broccoli stays crisp.
More Stir-Fry Recipes You Might Like:
Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce
You can make easy recipes like this Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce for a quick dinner.
- 1 lb. pork tenderloin (2 boneless pork loin chops were perfect)
- 2 T soy sauce
- 1 T dry sherry
- 1 T cornstarch (or arrowroot starch)
- 4 cups broccoli flowerets, cut into same size pieces
- 1-2 T peanut oil (depending on your pan)
- 4-5 slices fresh ginger root
- 4-5 sliced garlic cloves
- 2 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
- 2 tsp. garlic puree (also called ground garlic, or use finely minced garlic cloves)
- 1/4 cup chicken stock
- 1 T Hoisin sauce
- pinch of red pepper flakes or a few shakes or Sriracha sauce
- Trim all visible fat from pork chops and cut into strips about 1/2 inch thick and 2-3 inches long.
- Combine soy sauce, dry sherry, and cornstarch in bowl and add the pork strips.
- Stir to coat pork and let marinate while you prep the other ingredients.
- Wash broccoli and cut into same-sized flowerets, keeping a few inches of stem on the pieces.
- If using ginger and garlic puree, combine with chicken stock, Hoisin sauce, and Sriracha sauce or pepper flakes. (If using freshly minced ginger and garlic, keep them out of the sauce so they can have a minute or so of extra cooking time.)
- Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.
- Heat wok over high flame or hot burner about 1 minute, until it feels hot if you put your hand over the wok.
- Add 1 T peanut oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook 30 seconds to one minute, just until you start to smell the garlic and ginger.
- Be careful to remove every bit of ginger and garlic or it will make the oil taste bitter.
- Add broccoli and stir-fry, stirring often, for about 3 minutes, or until broccoli turns bright green and is barely getting tender.
- Remove broccoli to a plate.
- Add a bit more oil if needed, heat about 30 seconds, then add pork and marinating liquid.
- Stir-fry pork about 3-4 minutes, until it’s firm and slightly browned. (If using freshly minced garlic and ginger, add now and cook about 1 minute.)
- Add broccoli and sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened. (There will not be a huge amount of sauce.)
- Serve hot.
Recipe slightly adapted from The Sugar Solution Cookbook.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
South Beach dieters and low-carb eaters may be suspicious of this Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce which contains cornstarch and Hoisin sauce (which is high in sugar) but I greatly reduced the amount of Hoisin and divided among four servings, you’re not eating a large amount of either of these ingredients. You can replace the cornstarch with arrowroot starch if you want, but I prefer cornstarch for a recipe like this.
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