Tahoe recipe: Pork, broccoli and orange ‘semi’ stir fry | SierraSun.com

Tahoe recipe: Pork, broccoli and orange ‘semi’ stir fry

Simone Grandmain
Special to the Bonanza
No matter what the weatherman is dishing out, fresh oranges add a much needed taste of summer to your stir fry.
Courtesy Simone Grandmain |

TAHOE-TRUCKEE, Calif. — Let’s clarify that “semi” before we get started, least you think you are going to be eating raw pork. I assure you, all recipe components are cooked, it is just that I cook them separately and then toss them together to give the illusion of a nice, colorful, crisp “stir fry.”

I find it is easier, especially when dealing with broccoli, to steam the florets to my desired texture (I like them on the crisp side) and then add them into the prepared meat and seasoning mixture.

This method minimizes the chances of a mushy vegetable. I do the same thing when making beef broccoli. In this dish, I have added orange slices to the mix because despite the absence of those “sunshine trees” they sing about on the commercial (or anything sunshine for that matter) we do, in fact, have oranges — all kinds of oranges and orange family members.

I used two juicy tangelos when I made this last week because, well, they were on sale. You can use any kind of orange your heart desires, provided it is fresh and seedless.

Also, I like my oranges thick skinned — they are easier to peel and they never know what hit ‘em.

Ingredients:

1/4 cup plus 1 teaspoon vegetable oil

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 tablespoon minced ginger

1 tablespoon Sriracha

2 teaspoons sesame oil

3 cloves garlic, minced

zest and juice of 1 orange (keep the fruit sections)

six 4-ounce thin, boneless pork loin chops, cut into 1 / 4-inch thick strips

1/2 sweet onion, halved and sliced

2 to 3 cups broccoli florets

2 large tangelos, or 1 large navel orange, or three small tangerines peeled and separated into segments

2 teaspoons sesame seeds (optional)

Preparation:

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, Sriracha, sesame oil, garlic and orange juice and zest in food processor or blender and process for 15 seconds. Put this marinade and the pork strips in a heavy-duty resealable plastic bag. Squeeze out the air, seal and move the pork around in the bag to coat evenly.

Marinate in the refrigerator for at least 30 minutes. When ready to assemble, heat the one tablespoon of remaining oil in large, deep frying pan. Add onions and sauté until wilted. Add marinated pork and sauté, stirring occasionally, until the pork starts to change color.

Now add the orange slices and continue cooking and stirring for about another three minutes. Remove from heat and set aside.

Steam broccoli for about 4-5 minutes or until it can be pricked with a fork. Drain and set aside. Return pork and orange mixture to stove top and get it going for about five minutes over high heat.

Now gently stir in your broccoli. Sprinkle with sesame seeds and serve with brown rice.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simonegrandmain@gmail.com.