Tag Archives: stir fry

Pork and Broccoli Stir Fry with a Twist of Orange

I won’t pretend this is any sort of authentic recipe, but it is one I make often.  It’s my healthier take on Chinese stir fry.  I usually use a small amount of meat, and a large amount of broccoli or other veggies.  I love the fresh udon noodles in this and use them often.  If you haven’t come across these before, I usually find them in the produce section with the refrigerated items such as tofu and wonton wrappers.  They also freeze well which makes them extra convenient in my book.  If you are on a low carb or low gluten diet, feel free to leave them out or serve the stir fry with rice instead.

I always find it interesting to note that when I eat with chopsticks I always eat less.  I think it’s because I have to concentrate a bit more on my food instead of eating mindlessly.  I also eat slower and take smaller bites.  Maybe I should start eating everything with chopsticks.

Pork and Broccoli Stir Fry with a Twist of Orange

Pork and Broccoli Stir Fry with a Twist of Orange

Pork & Broccoli Stir Fry with a Twist of Orange

1/2 pound boneless pork loin chops, sliced into thin strips
1 big bunch broccoli, cut into florets (I usually slice up most of the stems as well)
1-2 tsp. sesame oil
1 tsp. fresh ginger, minced
1/4 cup soy sauce
1/2 tsp. lime juice
1/4 cup orange juice
1 tsp. cornstarch
1/2 tsp. chile garlic sauce (find in the Asian section of the store)
1 pkg. fresh udon noodles (find in the produce section in most stores)
Toasted sesame seeds

In a small bowl combine soy sauce, lime juice, orange juice, cornstarch and chile garlic sauce.  Stir until cornstarch dissolves and set aside.  Set your noodles in a colander and rinse with warm water to separate noodles.  Set aside.

Heat a large skillet or wok over medium high heat.  Add sesame oil and let heat for a few seconds.  Add ginger and stir fry for about 30 seconds.  Add pork.  Stir fry until most of the pink is gone.  Add broccoli.  Continue to stir fry 4-5 minutes until broccoli is just tender (I prefer mine a little on the crunchy side, but feel free to cook a bit more if you like it softer).  Pour sauce over meat and veggies and cook for a minute or two until it is slightly thickened and coating everything well.  Add noodles and stir fry (gently so you don’t break up the noodles too much) another minute or so to combine.   Top each serving with a generous sprinkle of toasted sesame seeds and eat!

 

Advertisement
Tagged , , , , , , , ,

Sesame Snap Peas & Noodles

Pasta is so good, but unfortunately not that great for you in large quantities.  That’s why I’m always trying to find ways to make it a little more healthy.  And that usually means piling on the veggies.  Luckily, my kitchen is usually well-stocked with vegetables of all sorts since I tend to buy everything that looks good at farmer’s markets on the weekends.  And believe me, EVERYTHING looks good this time of year!

I love this Asian take on noodles and veggies.  It’s such a quick and satisfying meal.  I used brown rice noodles, keeping with the Asian theme and also keeping it gluten-free.  As far as gluten-free noodles go, I really like these; they are very similar to regular pasta in taste and texture.  But any type of pasta will work great.  In this dish, I love the contrast of the cool noodles with the hot stir-fried veggies and light, zippy sauce.  Perfect for a summer dinner.

Sesame Snap Peas & Noodles

Sesame Snap Peas & Noodles

8 oz. thin spaghetti or angel hair
1 tsp. garlic chile paste
2 tbsp soy sauce
1 tsp. lime juice
1 tbsp sesame oil
1/4 tsp. sugar
1 pound snap peas, strings pulled and sliced in half
1 tbsp minced fresh ginger
1 tbsp mince fresh garlic
1 orange or red bell pepper, diced
1 spring onion, sliced or diced
1 tbsp. toasted sesame seeds

Cook noodles until tender, but firm to the bite, 6-8 minutes.  Rinse with cool water and set aside.  Meanwhile, in a small bowl, combine, garlic chile paste, soy sauce, lime juice, sesame oil and sugar.  Set aside.  Heat a large skillet over medium heat and add a drizzle of canola oil.  Add snap peas, ginger, garlic, bell pepper, and onion.  Stir fry a few minutes until veggies are crisp tender.  Add bowl of sauce and sesame seeds and stir well to combine.  Cook for another minute or so.  Toss with noodles and serve.  Serves 4.

Sesame Snap Peas & Noodles

Tagged , , , , , , , , , , ,

Project Veggie: Day 9 – Sesame Noodles & Broccoli Stir Fry

Traditional Chinese food is something I have not had much luck replicating perfectly at home.  I’ve tried.  I’ve used recipes.  I’ve got cookbooks.  I’ve had some successes certainly, yummy results…sure, but tasting like true Chinese take out…no dice.  I don’t know if it’s the ingredients, the equipment, the know-how.  Probably all three.  But I’ve decided to stop trying to figure it out.  Some things should remain a mystery.  So when I’m really craving Chinese I usually order out from the place a couple blocks from my house, and when I walk in the door to pick it up, the owner yells out, “Welcome home!”  Then he hands me my food and says “Here you go, Cutie!”  I get mouth-watering take-out and a compliment in less than 10 minutes, for under 10 bucks.  Can’t beat it.  So I don’t try.  Instead, I do many Asian-inspired stir fry type things.  They have less to do with recipes or ethnic authenticity and more to do with blending some of my favorite flavors with whatever happens to be in my fridge at the time.

My son Luke is a freak for noodles.  Always has  been.  I’ve been feeding my kids ethnic food – really, whatever I was eating – ever since they started eating food.  As a result, they like pretty much everything now.  But when they were little, I started out simple, introducing them to new flavors slowly and adding more as we went along.  Sesame noodles are something I’ve been making for them since they were small.  It’s perfect for kids (or picky adults) because there are no weird ingredients.  Simple and basic, they are perfect by themselves or with any stir fry.  They are delicious served hot, cold, or in between.  This time I paired them with a spicy broccoli stir fry.

Sesame Noodles & Broccoli Stir Fry

Sesame Noodles

1 pkg. thin spaghetti or angel hair noodles
2 tsp. sesame oil
1 tsp. soy sauce
1/2 tsp. crushed red pepper
1 tsp. kosher salt
2 tsp. toasted sesame seeds (you can buy them toasted or toast them yourself a minute or two in a skillet on the stove)
2 tbsp. sliced green onions

Cook noodles according to package directions.  Do not overcook!  Drain and rinse (I don’t normally rinse pasta but I usually do with this since I prefer it at room temperature and don’t like it to stick together).  Add other ingredients and toss.

 

Broccoli Stir Fry

1 tbsp. canola oil
2 cloves garlic, minced
1 tsp. minced ginger
2 cups of broccoli florets
4 oz. mushrooms, sliced
1 yellow pepper, sliced
1-2 tsp. garlic chile sauce (found in the Asian section of the grocery store)
1 tsp. sesame oil
1/2 tsp. sugar

Heat oil in skillet or wok over med-high heat.  Add garlic & ginger and saute a minute until fragrant.  Add veggies, stir fry for a few minutes.  Add garlic chile sauce (add more or less depending on how spicy you like it), sesame oil and sugar.  Continue to stir fry until veggies are crisp-tender.  Serve with noodles.

Tagged , , , ,