Asian Style Pork And Broccoli In Garlic Sauce Recipes

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY

Steps:

• In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
• Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

ROAST PORK IN ASIAN BROWN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
• Generously apply remaining dry rub to pork shoulder.
• Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
• Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
• Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
• Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

PORK TENDERLOIN AND BROCCOLI WITH ASIAN SAUCE

Steps:

• In a 13 x 9-inch baking dish, mix together soy sauce, honey, fresh minced ginger, red pepper flakes and chopped fresh garlic.
• Add in the halved pork tenderloin and turn to coat.
• Cover with plastic wrap and refrigerate 3 or more hours, turning occasionally to coat with marinade.
• Meanwhile steam the broccoli until only crisp-tender; drain and set aside.
• After the pork has marinated, heat about 1 tablespoon of peanut oil in a skillet.
• Add in the pork and reserve ALL marinade.
• Cook the pork until deep brown, turning often (it should take about 10-12 minutes to cook pork).
• Cut into about 1/2-inch thick slices.
• Wipe the skillet clean.
• In a small bowl combine orange juice, vinegar, cornstarch and all the reserved marinade from the pork.
• Heat about 1 tablespoon peanut oil in the skillet.
• Add in broccoli and sauté on high heat until brown (about 1 minutes).
• Add in the pork slices and orange juice mixture; stir until sauce boils, thickens slightly and coats the broccoli and pork (about 1 minute).
• Season with salt and pepper.
• Transfer to a bowl and serve.

ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY

Steps:

• Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
• In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
• After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
• Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
• Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
• Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
• Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
• Serve over brown rice or my white rice recipe # 503045.