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Orange Pork and Broccoli Stir-Fry

Photo: David Prince
Prep time 20 mins
Yield 4 servings

Ingredients

  • 2 pork tenderloins (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet -- meat or fish cut into bite-size pieces
  • 2 tablespoon sherry or white wine
  • 1/2 teaspoon crushed red pepper flakes
  • 4 tablespoons cornstarch
  • 1 orange, zest grated and juice squeezed
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons canola oil
  • 1 onion, cut into thin wedges
  • 1/2 bunch broccoli (1/2 pound), cut into small pieces, stalks peeled and thinly sliced (3 cups)

Nutrition Information

  • calcium 54 mg
  • calories 383
  • caloriesfromfat 0 %
  • carbohydrate 19 g
  • cholesterol 111 mg
  • fat 14 g
  • fiber 3 g
  • iron 3 mg
  • protein 43 mg
  • satfat 3 g
  • sodium 647 mg

How to Make It

  1. In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch. In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.

    In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute. Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.