Pork Stir-Fry with Broccoli and Cashews

Name: Pork Stir-Fry with Broccoli and Cashews
Cook time: 15 min
Yield: 4 servings
Ingredients: 450 g pork tenderloin trimmed and sliced 5 mm thick; 15 ml soy sauce divided; 4 g cornstarch divided; 1 g fine salt divided; 180 g jasmine rice rinsed; 360 ml water for rice; 30 ml soy sauce divided; 4 g cornstarch divided; 12 g brown sugar; 15 ml rice vinegar; 45 ml water for stir-fry sauce and steaming the broccoli; 3 g fine salt divided; 15 ml neutral oil divided; 15 ml neutral oil divided; 350 g broccoli florets cut into bite-size florets; 15 ml water for stir-fry sauce and steaming the broccoli; 3 clove garlic cloves minced; 10 g fresh ginger peeled and finely grated; 60 g unsalted cashews lightly toasted if desired; 1 g red pepper flakes; 10 ml toasted sesame oil divided; 3 stalk scallions thinly sliced

A fast stir-fry built around thinly sliced pork tenderloin, broccoli florets, and cashews. The pork is briefly marinated, seared in batches, then tossed with a garlic-ginger sauce and finished with scallions. Jasmine rice serves as the essential accompaniment.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

450 g pork tenderloin trimmed and sliced 5 mm thick
15 ml soy sauce divided
4 g cornstarch divided
1 g fine salt divided
180 g jasmine rice rinsed
360 ml water for rice
30 ml soy sauce divided
4 g cornstarch divided
12 g brown sugar
15 ml rice vinegar
45 ml water for stir-fry sauce and steaming the broccoli
3 g fine salt divided
15 ml neutral oil divided
15 ml neutral oil divided
350 g broccoli florets cut into bite-size florets
15 ml water for stir-fry sauce and steaming the broccoli
3 clove garlic cloves minced
10 g fresh ginger peeled and finely grated
60 g unsalted cashews lightly toasted if desired
1 g red pepper flakes
10 ml toasted sesame oil divided
3 stalk scallions thinly sliced

Instructions

Combine the pork with 15 ml soy sauce, 4 g cornstarch, and 1 g salt in a bowl. Toss until lightly coated and let stand while you prep the vegetables. The pork should look evenly slicked, with no dry cornstarch visible.
Rinse the rice until the water runs mostly clear. Combine it with 360 ml water in the saucepan, bring to a boil, cover, reduce to low, and cook until the water is absorbed, about 12 minutes. Remove from the heat and rest covered. The rice is tender and the surface is no longer wet; the pot has no visible free water.
Stir together the remaining 30 ml soy sauce, 4 g cornstarch, brown sugar, rice vinegar, remaining 45 ml water, and remaining 3 g salt until smooth. Set near the stove. The sauce looks uniform with no dry starch lumps.
Heat 15 ml neutral oil in the wok or large skillet over high heat. Add the pork in a single layer and sear without moving for 1 minute, then stir-fry until just cooked through, 2 to 3 minutes total. Transfer to a plate. The pork is mostly opaque with some browned edges; the center reaches 63°C and will finish in the sauce.
Add the remaining 15 ml neutral oil to the pan. Add broccoli and 15 ml of the sauce mixture, then stir-fry for 1 minute. Cover and steam 2 minutes, until bright green and crisp-tender. The broccoli is vivid green and can be pierced with a knife but still resists slightly.
Add garlic, ginger, cashews, and optional red pepper flakes. Stir for 20 seconds, just until fragrant. The garlic smells aromatic but has not browned.
Return the pork and any juices to the pan. Add the sauce, then toss for 30 to 60 seconds until glossy and thick enough to coat the ingredients. Turn off the heat and stir in the sesame oil and scallions. The sauce clings in a thin sheen and the pork is fully cooked with no pink remaining.