Broccoli and Pork Stir-fry (or chicken)

1 teaspoon grated orange zest, plus ¼ cup fresh orange juice
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 pork tenderloin (about 1 pound) quartered lengthwise and thinly sliced
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound) cut into bite-size florets, stalks peeled and thinly slicked

In a medium bowl combine orange zest and juice, soy sauce, vinegar and cornstarch; set stir-fry sauce aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate, and set aside; reserve skillet.
Add remaining teaspoon oil, garlic, and scallion white to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and ½ cup water; cover, and cook until broccoli is crisp-tender and water has evaporated 2 to 4 minutes.
Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.


Number of Servings: 4

Recipe submitted by SparkPeople user APRILREECE.