How to Make Chinese Pork and Broccoli Stir Fry
This post may contain affiliate links.Need an easy weeknight dinner? This Pork and Broccoli Stir Fry is the answer! Juicy pork slices, crisp broccoli, and a nice broth come together fast for a delicious, homemade takeout-style meal. Perfect to pair with rice and ready in minutes!
My family is all about broccoli. If there’s broccoli in a dish, they’re all in. This one is definitely a favorite. Pork and Broccoli Stir-Fry is what we make the most at home. It is simple and very fast to prepare.
If you love Chinese takeouts, you can also try Tomato Egg, Kikurage Mushroom Chicken Cauliflower or Spinach Silken Tofu or Sichuan Tofu Pork.
Why You Will Love This Recipe
Recipe Ingredients
Ingredients To Note
Pork – Choose the collar part as it is more juicy. Cut against the grain so the meat will get cooked easily.
Broccoli – Pick fresh broccoli that still has dark green florets and firm stems. Cut the florets and soak with clean water.
Oyster sauce – Oyster sauce gives an umami flavor to the dish. Pick a good brand like Lee Kum Kee oyster sauce.
Shao Xing wine – This is Chinese cooking wine. The color is white and it adds flavour to the whole dish, balancing all the sauce.
Cornstarch – A little of cornstarch slurry will make the broth thicker.
Substitutions & Variations
If you want to use chicken or beef instead of pork, you can do so. For chicken, I would recommend chicken thigh. If you want to use beef, you’d better choose tenderloin. It is the perfect part for stir fry recipes.
If you are a vegetarian or vegan, you can choose shitake mushroom instead of pork. The rest are the same.
Be sure to check out the full recipe and ingredient list below
How to Make
STEP 1. Marinate the pork slices. Put in half of the oyster sauce, fish sauce, soy sauce, and cornstarch (Image 1). Stir well. Set aside for 5 minutes.
STEP 2. Pour in oil in the wok (Image 2). Set the stove to medium heat. Wait until it is hot enough, you can see smoke coming out. Throw in crushed garlic (Image 3). Stir fry until it is golden (Image 4). I like to take out the garlic.
STEP 3. Throw in the marinated pork slices (Image 5). Stir fry until they change color (Image 6). Add in the broccoli (Image 7), stir fry altogether for a few minutes (Image 8).
STEP 4. Pour in the remaining seasoning: oyster sauce, fish sauce, soy sauce (Image 9). Add Shaoxing wine (Image 10). Throw in mushroom powder (Image 11) and pour some water (Image 12). You can cover with the sauce pan lid for 2 minutes. This will cook the broccoli and still keep it green and crunchy.
STEP 5. Add in the remaining cornstarch slurry to make the broth thicker (Image 13). Stir fry for a few more minutes until the broth thickens. If you like it lighter, pour some more water. Stir fry for a while, turn off the stove, serve on a plate.
Pro Tips
- You can blanch the broccoli with hot water for 1 minute, this will make the cooking process in the wok faster. If you don’t, it is okay to just stir fry it in the wok. Just use the sauce pan lid to cover for 2 minutes.
- Cornstarch will help make the meat soft and velvety just like you have in Chinese restaurants. Cover the meat slices with cornstarch and other seasonings like oyster sauce, soy sauce, and water. Marinate for 5 minutes.
- Shaoxing wine or Chinese cooking wine balances the flavor in the dish. Pour in just after you throw in the vegetables in stir fry dish.
How to Serve
This dish is super simple to whip up and goes great with steamed white rice. Honestly, it’s filling enough on its own because it’s so nutritious!
I like to add some fried meatballs or chicken shrimp potstickers to compliment the meal. Side dish like green beans garlic can be a great appetizer, while a bowl of egg drop soup is nice to finish the meal.
FAQs about Pork and Broccoli Stir Fry
You can substitute with beef, turkey, or chicken. It’s a very versatile recipe.
There is no need to boil the broccoli or meat before stir frying. If you want to blanch the broccoli for one minute with hot water, it will make the cooking time faster. But you can also stir fry directly without blanching to get a crisp tender texture.
Velveting is a Chinese technique that helps keep meat tender during stir frying. Marinate the meat with cornstarch and other sauces. Cornstarch coats the meat, giving it a soft, velvety feel.
A wok is the traditional pan used for stir-frying because its shape allows for easy tossing of ingredients and provides a larger surface area for cooking.
Storage
If you can’t finish the meal, just store it in an airtight container in the fridge. The next day, you can warm it up in the microwave or toss it in a pan for a quick stir-fry.
Be careful not to reheat it too many times, though—broccoli can get overcooked and turn mushy.
If you’re on your own, try making a smaller portion or just go ahead and finish it all in one sitting. Chinese food is always best when it’s hot and freshly cooked.
Pork and Broccoli Stir Fry
Ingredients
- 250 gr pork shoulder part
- 300 gr broccoli
Sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp cornstarch optional + 2 tbsp water for slurry
- 2 cloves garlic
- 1 tsp mushroom powder optional
Instructions
- Marinate the pork slices. Put in half of the oyster sauce, fish sauce, soy sauce, and cornstarch. Stir well. Set aside for 5 minutes.
- Pour in oil in the wok. Set the stove to medium heat. Wait until it is hot enough, you can see smoke coming out. Throw in crushed garlic. Stir fry until it is golden. I like to take out the garlic.
- Throw in the marinated pork slices. Stir fry until they change color. Add in the broccoli, stir fry altogether for a few minutes.
- Pour in the remaining seasoning: oyster sauce, fish sauce, soy sauce. Add Shaoxing wine. Throw in mushroom powder and pour some water. You can cover with the sauce pan lid for 2 minutes. This will cook the broccoli and still keep it green and crunchy.
- Add in the remaining cornstarch slurry to make the broth thicker. Stir fry for a few more minutes until the broth thickens. If you like it lighter, pour some more water. Stir fry for a while, turn off the stove, serve on a plate.
Video
Notes
- You can blanch the broccoli with hot water for 1 minute, this will make the cooking process in the wok faster. If you don’t, it is okay to just stir fry it in the wok. Just use the sauce pan lid to cover for 2 minutes.
- Cornstarch will help make the meat soft and velvety just like you have in Chinese restaurants. Cover the meat slices with cornstarch and other seasonings like oyster sauce, soy sauce, and water. Marinate for 5 minutes.
- Shaoxing wine or Chinese cooking wine balances the flavor in the dish. Pour in just after you throw in the vegetables in stir fry dish.
Here is the simple pork and broccoli stir fry! You will fall in love with the taste and the velvety meat. Just try it!