Pork Broccoli Stir Fry

5 from 1 vote

Pork broccoli stir fry is a quick and flavorful Chinese-style dish made with tender pork slices, crisp broccoli, and a savory oyster sauce garlic gravy. This easy stir fry comes together in under 30 minutes and tastes even better than takeout.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Servings: portions

Calories: 275kcal

Author: Claudia

Ingredients

250 gr pork shoulder part
300 gr broccoli

Sauce

1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp 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

Blanch the broccoli for brighter color – Blanch the broccoli in hot water for about 1 minute before stir-frying if you want a more vibrant green color and slightly faster cooking time. If you prefer, you can also stir-fry the broccoli directly in the wok.
Marinate the pork for tender texture – A little cornstarch in the marinade helps create that soft and velvety texture often found in Chinese restaurant stir fries. Marinate the pork with soy sauce, oyster sauce, cornstarch, and water for at least 5 minutes before cooking.
Do not overcook the broccoli – Stir-fry the broccoli just until crisp-tender so it keeps its fresh texture and bright green color.
Add Shaoxing wine at the right time – Pour the Shaoxing wine around the sides of the wok after adding the vegetables. The heat helps release its aroma and adds deeper flavor to the sauce.
Adjust the sauce consistency – If you prefer a lighter sauce, add a little more water or reduce the amount of cornstarch slurry.

Nutrition