Pork and Broccoli with Ginger and Garlic on Rice
I had a couple of boneless pork chops pulled out for dinner and I didn’t know what I was going to make and then I was struck with inspiration – a simple ginger pork recipe that I would enhance with a hint of garlic. It came together very quickly and was quite tasty.
The last time I made pork it went into pork tacos so it seems I like to use this meat in recipes from around the world!
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Pork and Broccoli with Ginger and Garlic on Rice
- 2 boneless loin pork chops
- 1 bag frozen broccoli florets, preferably organic, 10 oz
- 1 large clove of garlic
- 1″ piece of gingerroot
- 1 TBS oyster sauce
- 1/2 cup apple cider
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1 TBS canola oil
For the Marinade
- 1 TBS soy sauce
- 2 TBS apple cider
- 2 tsp corn starch
2 cups hot rice
1 TBS cornstarch mixed with 3 TBS apple cider if the mixture doesn’t thicken on its own
- Trim the boneless pork chops of fat and cut them into small pieces
- Place them in a bowl dust with the corn starch.
- Mix together the 1 TBS soy sauce and apple cider and stir into the pork pieces. Let sit for about 15 minutes.
- Grate the gingerroot into the bowl and the garlic as well. Mix. Let sit for about 10 minutes.
- Heat a frying pan or wok over medium heat. When hot add the oil and swirl.
- While the pan is heating mix together the soy sauce, oyster sauce, cider, and white wine.
- Add the pork to the pan and let cook on one side until it starts to brown. It might stick to the pan – don’t worry.
- Turn the pork over and add the frozen broccoli to the pan.
- Stir fry for about two minutes then add the soy/oyster sauce mixture.
- Let cook for about three minutes to see if the sauce is going to thicken. If it does not drizzle in the cornstarch mixture and stir quickly to incorporate it. This will thicken the sauce. Let it cook for about two minutes.
- Serve over rice.
How Was the Stir Fry?
The ginger pork recipe was pretty tasty. We both enjoyed it and there was only a little bit left as the husband went back for a pretty big second serving. The ginger flavor was very forward and the garlic was also present but not quite as strong as the ginger. They both played well with the apple cider.
As long as I can get apple cider I will be trying it in recipes I have been making for a bit. It adds a new dimension to old favorites. It is fun to play with recipes and since Vermont is an apple producing state I am happy to take advantage. I haven’t gone all maple syrup yet but I am sure that will be coming.
