Total Time
43mins
Prep 35 mins
Cook 8 mins

Has a lovely citrus flavor, with very tender meat.

Ingredients Nutrition

Directions

  1. Combine ingredients for marinade in a shallow dish.
  2. Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
  3. Mix together sauce ingredients in a small bowl and set aside.
  4. Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
  5. Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
  6. Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
  7. Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
  8. Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
  9. Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
  10. Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
  11. Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
  12. Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
  13. Serve with hot steamed rice.

Reviews

(1)
Most Helpful

I haven't had much luck with stir-frying in the past, but happily this recipe was an exception! The precise timings listed for cooking each item were a huge help to me - it was great to have a stir-fry with nothing overcooked! I had to substantially reduce the amount of brown bean sauce to avoid killing my BF (he has no tolerance for spice) but even 1 tsp added a wee bit of zing. Really pleasing combination of flavours, I love the shiitake mushrooms and broccoli with the orange. Thanks for the recipe.

lortle October 26, 2004

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