Chinese Broccoli and Pork Tenderloin Stir Fry

Simple & easy recipe for Chinese Broccoli and Pork Tenderloin Stir Fry
Who loves Chinese Food? I can see many hands- And how many times monthly do you go to get takeouts? I am not gonna say that because I am the one who is guilty as charged going many times a month getting my favorite dishes-But seriously this 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 chains.
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 try making it, it’s never the same. And of course beef/pepper combo as well broccoli and beef with refried rice…Did I get your mouth to drool?  However, I was craving it badly the other day and didn’t have any beef; getting out of my PJ was not an option (it’s my stay at home mom uniform), substituted this dish with Pork tenderloin.
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 a beauty of homemade. Trust me these pictures don’t do this dish a justice.
Now back to my video… It was as expected Fail attempt, again! Not so easy standing in front of the camera and talk…hahaha I wrote little cheat notes, and couldn’t read it what it says LOL! It was hilarious! My kids had a kick out of that one…I’ll just stick to writing for a while
Simple and easy recipe for Chinese Broccoli and Pork Tenderloin Stir Fry


Chinese Broccoli and Pork Tenderloin Stir-Fry

Simple, delicious and quick weeknight dinner.
Course Main Course
Cuisine American, Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Marinade for 15 minutes
Total Time 35 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 Tbsp Oil vegetable oil should do
  • 1 lbs 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 cut the same
  • side bite size, then blanched
  • ½ Red Pepper sliced into strips
  • 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 an 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


  1. 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 (don't go over 15 minutes.). Once the meat has been marinated enough preheat your wok or pan with oil.

  2. 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)
  3. 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.
  4. Add minced garlic and ginger, stir-fry with meat-don't let it burn (you got to stir)
  5. Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute.
  6. 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.
  7. Serve it over/with Steamed rice or it could go well with egg noodles too.

Recipe Notes

  • I used red Pepper because I wanted a pop of red color, but it does give you a bit of sweetness and it's great with the whole dish. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money.
  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *