Pork and broccoli stir-fry

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10 min


16 min


4 servings

Pork and broccoli stir-fry

Andreas Trauttmansdorff


  • 2 tbsp frozen orange juice concentrates
  • 1 head broccoli
  • 1 peach , or mango
  • 1 red bell pepper
  • 1 pork tenderloin
  • 1/2 cup stir-fry sauce , preferably Kikkoman
  • 2 tsp hot chili-garlic sauce
  • vegetable oil


  • PLACE orange juice concentrate in a medium bowl. Slice broccoli stalks from florets. Cut florets into bite-size pieces. Peel stalks and thinly slice. Don’t peel peach. Slice in half. Remove and discard pit. Slice into thin wedges. (If using mango, peel and slice into thin strips.) Slice pepper into thick strips. Slice pork in half lengthwise, then thinly slice. Whisk stir-fry sauce and chili-garlic sauce into orange juice concentrate.
  • COAT a large frying pan with oil and set over medium-high heat. When hot, add pork. Stir often just until no pink remains, 2 to 3 minutes. Stir in broccoli stalks and florets, peach, pepper and orange-juice mixture. Cover and cook, stirring occasionally, until veggies are tender-crisp and fruit is soft, 4 to 6 minutes. Spoon over egg or rice noodles.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 25 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 5 g,
  • Fibre
  • 4 g,
  • Sodium
  • 545 mg.