Tossing pork in a sweet Peking glaze creates delicious caramelization in the pan. By stirring a bit of green onion into the rice, we’re infusing it with fragrant aromatics which pairs perfectly with the garlic sesame broccoli. These quick tricks make for a super flavourful stir-fry!
/ serving 4 people
/ serving 4 people
Pork Chops, boneless
Sweet Chili Sauce
Hoisin Sauce(ContainsSoy/Soja, Wheat/Blé, Sesame/Sésame, Sulphites/Sulfite)
Salt and Pepper*
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, cut broccoli into bite-sized pieces. Thinly slice green onions. Peel, then mince or grate garlic. Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
Meanwhile, on a clean cutting board, pat pork dry with paper towel, then thinly slice into 1/4-inch strips. In a large bowl, whisk together hoisin, sweet chili sauce, ketchup, half the garlic, 1 tsp sesame oil and 1/4 cup water. Set aside.
Heat a large non-stick pan over medium heat. When pan is hot, add sesame seeds to dry pan. Toast, stirring often, until lightly golden, 4-5 min. Transfer to a plate and set aside. To the same pan, add 2 tbsp butter. Stir until melted, 1 min. Add broccoli, remaining garlic and 1/4 cup water. Stir together. Cook, covered, stirring occasionally, until broccoli is tender, 5-6 min. Season with salt and pepper.
Meanwhile, in a medium bowl, toss pork with cornstarch. Season with salt and pepper. When broccoli is done, transfer to a plate and cover with foil to keep warm. Set aside. Using the same pan, add 1 tbsp oil, then half the pork. Cook, stirring often, until cooked through, 3-4 min. (TIP: Cook to a min, internal temp. of 71°C/160°F.**)
Transfer pork to a plate. Repeat with another 1 tbsp oil and remaining pork. When pork is done, return all pork to pan, then remove pan from heat. Add glaze from the large bowl to the pan. Stir together, until pork is fully coated, 1 min.
Fluff rice with a fork, then stir in toasted sesame seeds, remaining sesame oil and half the green onions. Season with salt. Divide rice between plates and top with broccoli and peking pork. Sprinkle over remaining green onions.