Pork & Broccoli Teriyaki
This pork and broccoli teriyaki dish was a yummy dish to end my productive day yesterday. I had been sick all week but finally felt better yesterday so I tackled loads and loads of laundry, cleaned, and even swiffered the floors. A nice dinner certainly was a perfect way to end the day. Pork and Perfect Day definitely have a nice ring in my world. Let’s add in some broccoli for some color because color is good in our lives, no?
Pork & Broccoli Teriyaki
Ingredients
- 2 pounds Boston Butt, cut in thin strips
- 2 heads broccoli florets
- 3/4 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup mirin(rice wine)
- 1/2 thumb ginger, peeled and minced
- 1/4 cup water
- salt & water
Instructions
- Combine soy sauce, mirin(rice wine), brown sugar, and minced ginger in a bowl. Slice the pork meat in thin strips. Add them into the marinade, stir everything around, cover and store in the fridge for 2-3 hours or overnight.
- Heat oil in a wok(or sauté’ pan), sauté’ onion and garlic until soft. Add the marinated pork strips, stir and cook until meat is tender. Stir occasionally.
- Stir in broccoli florets, add a little bit of water, then season with a sprinkle of salt and pepper. Continue to cook until the broccoli florets are done. Don’t cook too long to maintain the broccoli’s crunchy texture and green color.
Serve with white rice.
