Our take on the iconic Chinese takeout dish swaps out the beef for pork tenderloin -- it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.
Servings:?? | Calories:1760 | Total Fat:87g | Chol:222mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 87g
Sat Fat 9g
Total Carb 143g
34% Safflower oil
28% Others combined
28% Pork tenderloin
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1/4 cup reduced-sodium soy sauce 3/4 cup low-sodium chicken broth 2 tablespoons fresh lime juice 4 teaspoons cornstarch 1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise Kosher salt and freshly ground pepper 2 tablespoons packed light-brown sugar 1/4 cup safflower oil 1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise 1 small onion, halved and thinly sliced 8 cloves garlic, smashed and peeled 2 tablespoons minced fresh ginger (from a 2 inch piece) 1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes 1 can (8 ounces) sliced water chestnuts, drained Steamed rice, for serving (optional)
Directions : View recipe directions on marthastewart.com