I had a taste for a broccoli stir fry this week. I am always on the look out for a new stir fry sauce. The one I used for this recipe is a combination of several recipes I saw while doing research.
The great thing about a stir fry is that you can use a lot of different combinations of meat and vegetables with the same sauce, and it tastes different every time!
- ¼ cup plus 2 tablespoons rice vinegar
- ¼ cup plus 2 tablespoons soy sauce
- juice of 1 orange
- 4 cloves garlic, peeled and cut in half
- 1½ pounds pork, thinly sliced
- 3 tablespoons vegetable oil
- 1 large head broccoli florets
- ½ cup chopped onion
- 4 tablespoons chili-garlic sauce
- drizzle of sesame oil
- 2 cups cooked rice
- Combine ¼ cup each rice vinegar and soy sauce with orange juice in a 1 gallon zip lock bag. Add garlic and pork. Marinate in refrigerator for 6-8 hours.
- Drain pork. Heat vegetable oil in wok or large skillet. Stir fry pork. Add onion when pork is about half cooked, and broccoli when pork is nearly done.
- While pork is cooking, combine remaining rice vinegar, remaining soy sauce, chili-garlic sauce, and sesame oil. Pour over stir fry when pork is cooked through. Continue to stir fry for a minute or two, until everything is heated through. Serve over rice.