Sunday, April 25
Szechuan Ground Pork and Broccoli
I made this dish the other night and was so pleased because I had everything to make it already. And really, the ingredients are common things that a typical cook would have stocked anyways!
This is one of those dishes that has been deemed a "go-to recipe" in our house when we are craving Asian. I make a mixture of ground chicken or turkey with ground pork loin and a bit of corn starch - it really makes a good moist texture. I also love how you can almost throw in any veggie you have on-hand to change it up! I sometimes make it with string beans, which i like better than broccoli. Make a pot of brown rice if you're into needing starch and viola! Take-out in no time!
Szechuan Ground Pork with Broccoli
1/2 pound lean ground pork loin
1/2 pound ground chicken or turkey
2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 teaspoon sesame oil
2 1/2 cups broccoli (steamed a bit or frozen)
2 teaspoon minced fresh garlic
4 tablespoons hoisin sauce
2 teaspoons agave
2 teaspoons crushed red pepper
4 teaspoons low-sodium soy sauce
1. Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat.
2. Add pork mixture, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
3. Trow in broccoli or other pre-steamed veggie
4. Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan.
5. Cook 2 minutes or until thoroughly heated, stirring frequently.
6. Serve over rice if desired.
Make sure you have some left over fortune cookies from Pei Wei for after otherwise it doesn't really feel like take out! :)
Recipe adapted from Cooking Light.