Name: Pork and Egg Stir-Fry with Broccoli
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4
Ingredients: 1 tablespoon cornstarch; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1/2 cup low-sodium chicken broth; 3 large eggs; 2 tablespoons vegetable oil; 3 anchovy fillets, minced; 1 garlic clove, minced; 1-inch piece fresh ginger, peeled and minced; 1 bunch scallions, chopped (white and green parts kept separate); 8 ounces ground pork; 1 small head of broccoli, cut into 1-inch florets (about 3 cups); Kosher salt; Hot cooked white rice, for serving

Directions

Whisk the cornstarch, hoisin and vinegar together in a medium bowl until well combined, then whisk in the chicken broth. Lightly beat the eggs in small bowl.
Heat a wok or large nonstick skillet over medium-high heat and when hot swirl in 1 tablespoon of the oil. Add the eggs and cook, undisturbed, until almost set, about 2 minutes. Flip the eggs and continue to cook until set, about 1 minute more. Transfer the omelet to a cutting board and cut into strips.
Pour the remaining 1 tablespoon oil into the wok and return to medium-high heat. Once hot add the anchovies, garlic, ginger, and scallion whites and cook, stirring, for 30 seconds. Add the pork and continue to cook, stirring and breaking up any clumps, until brown, about 5 minutes. Add the broccoli, a splash of water, and 1/2 teaspoon salt and continue to cook, stirring, until crisp-tender, about 2 minutes. Give the hoisin sauce a quick whisk and add it to the wok. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes. Stir in the omelet and scallion greens and serve over rice.

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Pork and Egg Stir-Fry with Broccoli

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