Cassie’s Ruminations

Pork, Broccoli, and Mushroom Stir Fry

This is a basic stir fry. Sometimes I use asparagus or green beans instead of broccoli, or chicken or beef instead of the pork. It’s a quick and easy well balanced meal that Shaun and I both enjoy. We didn’t bother with any rice tonight since we were having soup as part of the meal, but I often serve my stir fries over rice.

Pork, Broccoli, and Mushroom Stir Fry
Serves 4

1 lb thinly sliced pork chops
2 small heads of broccoli, about 1 lb total weight
8 oz mushrooms
2 cloves garlic (minced to make about 1 ½ tbsp)
1 inch fresh ginger (minced to make about 3 tbsp)
2 tbsp hoisin sauce (Lee Kum Kee brand recommended)
1 tbsp chili garlic sauce (Lee Kum Kee brand recommended)
3 tbsp soy sauce
3 tbsp sake
1 tbsp sesame oil
1 tbsp vegetable oil

Cut the pork into thick matchsticks and set aside. Slice the mushrooms. Cut the broccoli into florets. Cut the stems into thin slices. Steam the broccoli for 5 minutes in the microwave. Drain well and set aside. Finely mince the garlic and ginger. Mix the hoisin sauce, chili garlic sauce, soy sauce, and sake in a small bowl until well combined. Set aside.

Heat the oils in a large skillet or wok. Add the pork, spreading it out across the bottom of the wok evenly. Let cook without stirring for about 3 minutes to get a nice golden brown, then stir fry until done, about another 3 minutes. Remove to a bowl, keeping as much of the oil in the wok as possible. Add the mushrooms, garlic, and ginger, and stir fry for 2 minutes or until the mushrooms are nicely golden and tender. Add the broccoli and pork, pour the sauce over the top, and toss to combine. Stir fry the mixture for one more minute. Serve hot.