Here’s a recipe that took me a second time trying to follow correctly. Then, I deleted the photos of it, so I need to make it again so I can update this post. But I think most people know what stir-fry looks like, right?!
1 tsp grated orange zest
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1 tbsp cornstarch
2 tsp vegetable oil
1 lb pork tenderloin, quartered/cubed
2 garlic cloves, minced
3 scallions, trimmed with white and green apart thin sliced
1 lb broccoli, cut into bites
1/2 cup water
In a bowl, combine orange zest, OJ, soy sauce, vinegar and cornstarch. This becomes the reserved sauce later.
In a large skillet, heat 1 tsp of oil over medium. Working in batches, cook pork until browned on one side (~2 minutes. Will cook more later). Transfer to plate.
Add remaining oil, garlic, and scallions whites to skillet. Cook, stirring until scallions wilt. Add broccoli and water. Cover and cook until broccoli is crisp, but tender and water has evaporated (~2-4 minutes).
Add pork and reserved sauce to skillet. Cook, stirring until pork is cooked through and sauce has thickened (~2 minutes). Top with scallion greens.
Makes 4 servings.