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  • 1 Tbsp Oil (Canola, Vegetable, etc)
  • 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
  • ½ Large Carrot julienne, cut into matchstick size
  • 2 cloves of Garlic minced
  • 1 Inch Fresh Ginger minced
  • ¼ Onion chopped or sliced
  • 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
  • 1 Red Pepper sliced into strips *optional
  • 1 Tbsp Oyster Sauce
  • ½ Tbsp Soy sauce Lite, if needed to taste
  • Garnish:
  • Toasted Sesame Seeds
  • Meat Marinade:
  • ½ Cup Soy Sauce Tamari to sub for GF option
  • 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
  • 1 Tbsp Sugar
  • ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
  • ½ Tbsp Corn Starch or Flour


  1. Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
  2. Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
  3. In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
  4. Add minced garlic and ginger, stir-fry with meat-don’t let it burn; You must stir.
  5. Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
  6. Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
  7. Serve it over or with Steamed rice or it could go well with egg noodles too.

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