Mongolian Pork Stir-Fry with Broccoli and Butter Finish

I have always believed that Julia Child once said, “If you want people to enjoy their vegetables, you have to make them taste good.” While I could not find an exact quote, she certainly championed the use of butter and taught us all that fat brings flavor. That got me thinking: could a touch of creamy butter add an unexpected richness to a soy sauce-based stir-fry? This recipe is the answer.

Mongolian-style Pork Stir-Fry with Broccoli

Preparation: 20 minutes | Cooking: 15 minutes

Ingredients:

(Serves 4)

1 pound pork tenderloin, thinly sliced against the grain

2 Tablespoons soy sauce

1 Tablespoon cornstarch

2 tablespoons vegetable oil, divided

3 cups broccoli florets (about 1 head)

3 scallions, sliced into 2-inch pieces

sesame seeds for garnish (optional)

For the Sauce

1/4 cup low-sodium soy sauce

3 tablespoons brown sugar

1 teaspoon rice wine vinegar

1/4 cup water or chicken broth

3 cloves garlic, minced or grated

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon

of water (slurry)

To Finish

A knob of butter (about 1 tablespoon)

Cooked rice or noodles, for serving

Instructions

1. Marinate the pork: Toss the sliced pork with 2 tablespoons of soy sauce and 1 tablespoon cornstarch. Let it sit for 10–30 minutes.

2. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, water or broth, sesame oil, garlic, ginger, and the cornstarch slurry. Set aside.

3. Cook the pork: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry the pork for 3–4 minutes, until browned. Remove and set aside.

4. Cook the vegetables: Add the remaining oil. Stir-fry the broccoli for 3 minutes, until bright green. Add the white parts of the green onions; cook 30 seconds until fragrant. Pour the sauce over the vegetables, stir, and let it simmer 1–2 minutes until slightly thickened.

5. Combine pork and sauce: Return pork to the pan, stir to coat, and cook for 1–2 more minutes, until pork is cooked through and the sauce is glossy.

6. Finish with butter: Turn off the heat and stir in the knob of butter until melted. This adds a silky, rich finish.

7. Serve: Spoon over rice or noodles. Garnish with green onion tops or sesame seeds if desired.

Tips:

• Cut the pork lengthwise first, then slice thinly against the grain for tenderness.
• For a little extra family-friendly sweetness, you can increase brown sugar to 4 tablespoons.