Japanese Ginger Pork and Broccoli Stir Fry
Tender thinly sliced pork in a glossy fresh ginger-soy-mirin sauce, tossed with vibrant broccoli florets. This healthier, veggie-packed twist on classic shogayaki uses only whole, organic ingredients—no instant packets here.
Equipment
- 1 Large skillet or wok
- 1 Microplane grater
- Chef’s knife
- 1 Cutting board
- 1 Mixing bowls
- Tongs
Ingredients
Pork:
- 1 lb 450g thinly sliced pork loin or tenderloin (organic if available; thinly sliced for quick cooking and tenderness)
Broccoli:
- 1 large head broccoli about 4–5 cups florets, cut bite-sized (fresh, organic for best flavor and nutrition)
Sauce (heart of the Japanese Ginger Pork and Broccoli Stir Fry):
- 3-4 Tbsp freshly grated ginger fresh is everything—grate just before using for maximum zing and tenderizing power
- 3 Tbsp soy sauce naturally brewed, low-sodium if preferred
- 2 Tbsp mirin for subtle sweetness and beautiful glaze
- 1 Tbsp sake cooking sake; helps tenderize and adds depth—optional but recommended
- 1 Tbsp sugar or honey to balance; I use organic honey sometimes
Aromatics and Cooking:
- 2 pc garlic cloves minced
- 1 pc small onion thinly sliced (adds natural sweetness—optional but lovely)
- 1 Tbsp neutral oil avocado or grapeseed for high heat + 1 tsp sesame oil (for finishing aroma)
To Serve:
- Steamed short-grain rice
- Shredded cabbage raw for crunch and palate cleanse
- Sliced green onions and toasted sesame seeds
Tips: Always grate ginger fresh—it's key for authentic flavor and health benefits. Prep everything first; this stir-fry moves fast.
Instructions
- Prep the pork: Slice thinly if needed. Optional: Massage with a splash of sake and some ginger juice (from grated ginger), let rest 10–15 minutes. This step, which I learned during my experiments, cuts any gaminess and tenderizes naturally.
- Mix the sauce: Combine grated ginger, soy sauce, mirin, sake, and sugar in a bowl. Stir until sugar dissolves. Taste and tweak—more ginger if you love that kick.
- Blanch broccoli: Boil florets in salted water 2–3 minutes until bright green and crisp-tender. Drain and shock in cold water. This keeps them vibrant and prevents sogginess—a habit I picked up after a few mushy batches.
- Stir-fry: Heat neutral oil in a large pan or wok over medium-high. Add garlic and onion (if using); stir 30–60 seconds until fragrant. Add pork in a single layer; cook 1–2 minutes per side until browned.
- Sauce and combine: Lower heat. Pour in sauce; toss pork to coat and simmer 1–2 minutes until it thickens and clings. Add blanched broccoli and sesame oil; stir-fry 1–2 minutes more until everything's glossy and heated through.
- Serve: Garnish with green onions and sesame seeds. Plate over rice with shredded cabbage on the side.
Notes
Kitchen Tools Used in This Recipe (Amazon Affiliate Recommendations):
Ingredients: