7. 25. 2020
A NO RECIPE, RECIPE OF CHINESE ROAST PORK WITH RICE AND BROCCOLI
To make this particular dish you do need a piece of the Chinese roast pork which I had made with my homemade hoisin sauce a few days ago.
The day I made the roast pork we had it with rice and vegetables on the side with the meat cut in thin slices.
Today, I cubed the meat. Sautéed onions added the cubed meat, sauce and some chicken broth and served that with white rice and steamed broccoli.
You can do this with other meats and sauces for quick meals too. Say you have left over rotisserie chicken. Cut up the chicken, sauté some onion, and use any sauce you have on hand, it can be as simple as Heinze 57 sauce or Ketchup, cook it for a few minutes with some added broth or water or even milk, cow or plant, I think coconut milk would work well, add the meat heat through and serve with whatever you want on the side.
You could also add vegetables, leftovers or frozen will make for a quick dish, to the sauce and meat cook gently to heat through and serve over rice or with a piece of crusty bread.
Here is what you will need:
Measure out the amounts of ingredients you plan to make and set aside. (I used the larger amounts as it was for two.)
Vegetable oil – 1 to 2 T
Onions - ½ “cubes, ½ to ¾ c
Hoisin sauce – 2 to 4 T (more if you wish)
Broth or water – about the same as the sauce
Chinese roast Pork – ½" cubes, 1 to 2 cups
Scallions – 1 to 2 T sliced thinly on the diagonal to use for garnish
Let’s get cooking:
Heat the oil in a skillet over medium heat.
Add the onion and cook till translucent and beginning to be a little golden.
Add the cubed meat and stir fry for a few minutes until heated up.
Lower the heat, to prevent splatters, and add the sauce and the broth and cook till heated through.
Serve over rice and vegetables of your choice!
This to me is delicious, savory, saucy and fast, and I would put in the category of comfort food!
Here is a hint. If there is extra rice, put it into the empty pan that you cooked the meat and sauce and stir around to pick up all the yumminess left in the pan. This way that yumminess doesn’t get washed down the drain. I do this with most things I cook if I have something like rice, quinoa or kasha on hand. The next day I use it as part of my breakfast or lunch with an egg on top? Yum!
Enjoy!
