Pork and Broccoli Noodle Stir Fry


Ingredients: (4-6 servings)

  • 1/4 cup soy sauce
    • you can opt for the reduced sodium version here
  • 3 Tbsp rice vinegar
  • 1 1/2 Tbsp packed brown sugar
  • 1/4 tsp crushed red pepper flakes
    • or sub sriracha sauce 
  • 2 large heads broccoli with the stems
    • choose the longest stems you can find
  • 3 medium carrots, peeled
  • 1 Tbsp vegetable oil
  • 2-3 tsp garlic paste
    • or 2-3 large cloves garlic, minced fine 
  • 4 green onions
    • cut into 1-inch pieces
  • 1- 1.25 lb lean boneless pork
    • cut into thin, bite-sized strips
  • 1 cup snow peas
  • 1/4 cup chopped toasted peanuts (optional*)

Written Method:

Step 1.  Let's Prep.

  • Prep the vegetable noodles first.  Peel the carrots first, and then using the same vegetable peeler, apply deep pressure to make these beautiful carrot ribbon noodles.  
  • Cut the florets from the broccoli as close as you can to the top, then peel the tough outer skin from the stem.  It's quite fibrous, so get it all.  I'm sure there are many ways to make the broccoli ribbon noodles, but we found that it was convenient to use either....  the vegetable peeler.....or the mandoline set to the middle setting.  If you opt for the mandoline, please be aware that this is NOT a good job for the children.  This is an extremely sharp device.  But it does make the job easier and most uniform. 

Step 2.  Let's make the sauce.  

  • Just dump it all together and mix it up. 

Step 3.  Lets Stir Fry!

  • To your wok (or pan of choice), add vegetable oil over medium to medium high heat.
  • Add garlic paste (or minced garlic) and stir just until fragrant but do not allow to burn.
  • Quickly add broccoli florets.  We want to add the longest cooking vegetables first.  But even these do not take long.  Only cook these for a couple of minutes.  *You may need to add another Tbsp of vegetable oil.  
  • After a couple of minutes, add in those gorgeous carrot ribbons. 
  • After another minute, you can add the broccoli "noodles."  The carrots and broccoli only need to cook a few minutes and they will be tender crisp.  You don't want to over cook them, or they will be mushy and lose all their texture and color.  
  • Remove the vegetables to a dish.
  • Add in the pork strips to the wok.  Allow it to get a little sear and color on all the sides first.
  • Then, stir fry the pork with the sauce that we made at the beginning.  
  • Finally, add the vegetables back into the wok.
  • At the end, add in the 1-inch pieces of green onion and snow peas.  They only require about two minutes to be done.  
  • Finish the dish with a sprinkle of chopped, roasted peanuts