Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?
I hear ya! Well, to be honest, I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.
We have Asian influenced meals at least twice a week. I am fortunate enough that my family love the flavors too.
Broccoli and Pork Tenderloin Stir Fry is so simple and easy that the only time consuming is actually preparing before cooking and that is even faster than getting food to be ready in Chinese restaurant.
One of the ultimate favorites that I must have most of the time when I go is hot and sour soup. No matter how many times I made that soup at home, it was never the same as in the restoraunt.
Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am totally evil.
However, I was craving it badly the other day and did not have any beef; getting out of my PJ was not an option. It is my stay at home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!
Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat that you like, adjust the spiciness, thickness, sodium est.
That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected Fail attempt, again!
Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!
It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!
- 1 Tbsp Oil (Canola, Vegetable, etc)
- 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
- ½ Large Carrot julienne, cut into matchstick size
- 2 cloves of Garlic minced
- 1 Inch Fresh Ginger minced
- ¼ Onion chopped or sliced
- 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
- 1 Red Pepper sliced into strips *optional
- 1 Tbsp Oyster Sauce
- ½ Tbsp Soy sauce Lite, if needed to taste
- Toasted Sesame Seeds
- Meat Marinade:
- ½ Cup Soy Sauce Tamari to sub for GF option
- 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
- 1 Tbsp Sugar
- ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
- ½ Tbsp Corn Starch or Flour
- Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
- Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
- In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
- Add minced garlic and ginger, stir-fry with meat-don't let it burn; You must stir.
- Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
- Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
- Serve it over or with Steamed rice or it could go well with egg noodles too.
· I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see on the pictures, I omit peppers and add onion powder.
· If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.
· Rice Wine Substitute:
· Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Sake-although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.
· Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with slightly different flavor/taste.
FOR LOW CARB OPTION:
Use Cauliflower Rice or Shirataki Noodles
- Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok Set
- Xtrema 11" 100% Ceramic Wok Frying Pan with Cover & Red Silicone Handle Pot Holder
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