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Orange Glazed Pork Stir-Fry

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My Orange Glazed Pork Stir-Fry is a really flavorful dish. As with any Asain-syle recipe, prep is key. It’s really important to have all your prep done in advance of starting this dish. I previously bought a 3-pound pork loin and divided it into 3 1-pound pieces. I wanted to make three completely different dishes using the same pork loin. This is the first of three really delicious and easy recipes.

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Olive Oil

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Onions and Peppers

Chicken Broth

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Jasmine Rice (2)

Jasmine Rice (1)

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Orange And Soy Glazed Pork Stir-fry

Orange And Soy Glazed Stir-fry

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Yields: 2 to 4 servings
Equipment: chef’s knife, large mixing bowl, 1 (12-inch) cast-iron skiller, 1 (8-inch) sauté pan, 2 (3-quart) saucepots, 1 (1-quart) sauce pot, foil, 1 (1-gallon) ziplock baggie

Ingredients For Jasmine Rice:
cup of Jasmine rice, uncooked and rinsed
2 teaspoons of olive oil
1 tablespoon of ginger, freshly grated
1 1/2 cups of chicken broth, unsalted
3/4 teaspoon of Kosher salt
1/2 yellow bell pepper, seeded and diced
2 tablespoons of green onions, thinly sliced on the bias

Ingredients:
1 pound of a pork loin, thinly sliced
2 cups of soy sauce, low-sodium
2 cup of orange juice, no pulp
1 tablespoon of ginger, freshly grated
1 tablespoon of garlic, freshly grated
1 cup of light brown sugar, lightly packed
2 Fresno chilis, both seeded, 1 minced, 1 thinly sliced into rings for garnish
2 tablespoon of cornstarch
2 tablespoons of peanut oil (substitute Canola oil)
2 tablespoons of green onions, both white and light green parts
2 tablespoons of the green onion tops sliced on the bias for garnish

Start by placing the pork loin into the freezer for 30 minutes. This will ensure the pork will be easy to thinly slice.

Note: While the pork is in the freezer start by making the marinade and prepping the rice. In a large mixing bowl add the 1 cup of rice. Cover with cold water. As the water becomes cloudy, drain the water. Repeat this process until water runs clear.

In a small saucepot over medium heat, add low-sodium soy sauce, orange juice, freshly grated ginger, grated garlic, minced Fresno chili, and light brown sugar, stir to combine. Allow the marinade to reduce by half, around 20 minutes. Allow the mixture to cool completely before whisking in the cornstarch. Continue to whisk until cornstarch is totally dissolved.

After 30 minutes, remove the pork from the freezer. Using a sharp chef’s knife thinly slice (as thin as possible) the pork loin, transferring the slices into a large ziplock baggie.

Pour half of the cooled marinade into the baggie containing the sliced pork. Transfer the baggie to the refrigerator for 30 minutes. Reserve the remaining marinade, set aside. Start the rice for this dish.

Directions For Jasmine Rice:
In a medium saucepan over medium-high heat bring the chicken broth to a hard boil. Add 1 teaspoon of olive oil,  Kosher salt, and grated ginger, stir to combine. In another medium-size saucepan over low heat add the rinsed Jasmine rice as seen above. Pour the hot chicken broth over the rice. Cover tightly with foil. Place the lid securely on top of the foil. Simmer for 15 to 18 minutes until all the liquid is absorbed. Remove from the heat and fluff with a fork.

While the rice is cooking, in a small sauté pan over medium-high heat, add 1 teaspoon of olive oil, the diced yellow peppers, and a pinch of Kosher salt. Cook for 2 to 3 minutes or until the diced peppers soften then turn off the heat.

Add the sautéed peppers and sliced green onions to the rice, again fluff with a fork to combine. Cover to keep warm.

Preheat a cast-iron skillet over medium-high heat. Carefully add the peanut oil. Once the oil shimmers, add the first half of the marinaded pork to the skillet. Sear the pork on both sides, 2 to 3 minutes. Remove the first half, transfer to a plate, then add the remaining pork (dicard the marinade) and repeat. Add the first batch of seared pork slices back into the cast-iron skillet. Pour the marinade, reserved from earlier, over the pork, toss to coat. Bring the sauce up to temperature while tossing, 1 to 2 minutes. Remove the wok and turn off the heat.

Finish by adding the green onions, and sliced Fresno chili rings to garnish.

To serve, ladle a good helping of the cooked Jasmine rice into the bottom of a serving bowl. Spoon the Orange Glazed Pork Stir-Fry over the top. Garnish with a few of the chili rings and a sprinkle of green onions. Serve hot.

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Beef And Broccoli Stir-Fry

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Asain cuisine is known for its perfect balance of flavors. Incorporated are salty, sweet, hot, and bitter (or sour) ingredients performing together like a musical symphony like my Beef And Broccoli Stir-Fry.

The key to cooking any type of Asain cuisine is to have all your ingredients ready and all the prep work made in advance. Once the cooking starts everything moves really fast.

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Tamari

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Sesame Oil

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Shaoxing Rice Wine

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Basmati Rice (1)

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Cilantro

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Limes

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Garlic

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Wok

Beef And Broccoli Stir-Fry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, 1 (3-quart) saucepot, 2 large mixing bowls, 1 medium-size mixing bowl, 1 small mixing bowl, Wok, chef’s knife, 1 (1-gallon) resealable plastic baggie

Note: For best results, marinate the flank steak the day before.

Ingredients For the Marinade:
1/4 cup of soy sauce, low sodium
1/4 cup of red wine vinegar
1/2 cup of vegetable oil
3 tablespoons of honey
1 teaspoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
4 garlic cloves, minced
2 tablespoons of fresh ginger, minced

Directions For Marinating Flank Steak:
Place into the refrigerator for a minimum of 8 hours to overnight. When ready to use, discard the liquid transfer the Flank steak to freezer to get hard but not frozen. Transfer to a cutting board and slice super thin.

Ingredients:
1 1/2 pounds of flank steak, marinated and thinly sliced
2 tablespoons of peanut oil (substitute Canola or vegetable oil)
1/2 cup of green onions, 1/4 cup green tops sliced on the bias, and 1/4 cup of sliced white parts
1 red bell pepper, julienned
1 Fresno chili, seeded and minced
1-inch piece of fresh ginger, peeled and minced
1 clove of garlic, minced
1 teaspoon of Kosher salt
1/4 teaspoon of freshly ground black pepper
2 cups of frozen broccoli florets, thawed, room temperature
1 tablespoon of Shaoxing rice wine (substitute a dry Sherry)
1 tablespoon of Tamari
3 tablespoons of soy sauce, low sodium
2 teaspoons of sesame oil
1 tablespoon of light brown sugar
1/4 cup (4 tablespoons) of cornstarch (reserve 1 tablespoon to thicken the sauce)
1/4 cup of beef stock, unsalted, plus an additional 2 tablespoons

Ingredients For Cilantro Lime Rice:
1 1/2 cups of Basmati long-grain white rice, uncooked
2 tablespoons of olive oil
1 clove of garlic minced
2 1/4 cups of water
1 teaspoon of Kosher salt
3 limes, 1 zested, 1 juiced, 1 cut into wedges
1 cup of lightly packed chopped cilantro, leaves and tender stems, extra leaves for garnish

Directions For Cilantro Lime Rice:
In a large bowl add the Basmati rice. Cover with cold water. The water will become cloudy from the starch being released. Drain and repeat this proccess 2 to 3 times or until the water runs clear. Drain well.

In a saucepot over medium heat bring the water up to a slow boil. Add 1 teaspoon of Kosher salt and the zest of a 1 lime.

In another large saucepot heat the olive oil over medium-high heat. Add the rinsed rice and stir to coat with the oil. Cook, stirring occasionally until the rice has started to brown. Add 1 clove of minced garlic and cook for 1 minute more.

Pour the hot flavored water over the rice. Bring to a rolling boil, then cover (with foil first then secure the lid on top as seen in the above picture). Lower the heat to low to maintain a very low simmer.

Cook undisturbed for 18 to 20 minutes. Remove from heat and let sit still covered for another 10 minutes. Fluff with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Set aside.

Directions For Beef:
Note: Place the beef in the freezer for about 30 minutes before slicing. Having the meat is somewhat hard makes slicing the beef very thin will be much easier.

In the meantime start by prepping all the vegetables for the dish. Transfer all the prepped vegetables onto a large plate. Place the thawed broccoli florets into a large bowl.

In a medium-size mixing bowl add Shaoxing rice wine, soy sauce, 1/4 cup beef stock, Tamari, and light brown sugar, stir to combine. In another small mixing bowl add 1 tablespoon of cornstarch with 2 tablespoons of beef stock, whisk until it becomes smooth and paste-like.

Take the meat out of the freezer and slice the sirloin(s) into very thin slices, transfer to a large mixing bowl. Add 3 tablespoons of cornstarch, 1 teaspoon of Kosher salt, and 1/4 teaspoon of fresh ground black pepper, whisk to combine. Dredge the slices of beef into the cornstarch mixture until the slices are evenly coated. Set aside.

Preheat a wok over medium-high heat, add the peanut oil and swirl it around the wok. The wok should be just starting to smoke. Add the minced garlic, Fresno chili, and ginger, cook for 30 seconds. Immediately add the slices of beef spreading them out into a single layer, don’t overcrowd. If needed, do this step in batches transferring the seared beef to a plate until the next batch is finished. Allow the sliced beef to sear, do not stir allowing the meat to brown. Once the meat starts to caramelize on one side, 3 to 4 minutes, using a pair of tongs, turn the slices over and brown another 3 to 4 minutes.

Add all the seared meat back into the wok.

Add the julienned bell pepper, sliced green onions (the white parts) and sliced red onion, frequently stirring, cook for 1 to 2 minutes.

Next, pour the Shaoxing rice wine mixture into the wok, stir to combine; cook for 30 seconds. Add the cornstarch *slurry and bring to a boil, cook for 1 more minute, or until sauce just starts to thicken. Finish by adding the broccoli florets, toss to warm through.

Remove the wok from the heat. Add sesame oil and toss.

To serve, ladle a generous helping of my Cilantro Lime Rice in the bottom of a porcelain serving bowl/plate. Top with my Beef And Broccoli Stir-Fry. Garnish with sliced green onions (tops) and/or cilantro leaves and lemon wedges.

Serve hot.

*Cornstarch slurry: A cornstarch slurry is a mixture of cold liquid with cornstarch. It’s used as a thickening agent and is particularly common in Asain dishes.

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