I think this will be the last Asian food recipe I’ll share for a little bit…
I just wanted to make sure you had lots of options for the upcoming Chinese New Year. I think I’ve decided on the Honey Sesame Chicken, this next recipe, along with some Fried Egg Rolls and Cream Cheese Wontons (a recipe I have yet to share with you but it’s FAB!!) I may have to make some Avocado Bacon Egg Rolls too just because they are delicious, and I’m craving them – ALL.THE.TIME!! ;D
I’m thinking we’ll have to have some friends over to help us eat because there are just too many things I want to make and we’ll need help eating it. I’m used to celebrating with my family (yes we celebrate Chinese New Year – it gives us just another excuse to have Chinese food).
This next recipe is one that my mom tried out, and it comes from Martha Stewart. As with most recipe my mom tries out, this one was another hit with the family. Doesn’t it look YUMMY?!
Oh yeah!! I LOVE broccoli in with my Chinese food. It’s one of those veggies I hated as a child and LOVE LOVE LOVE as an adult. 🙂
Here’s the recipe so you can try it too…
- 2 tsp grated orange zest
- ½ cup fresh orange juice
- ½ cup soy sauce
- ½ cup rice vinegar
- 2 TB cornstarch
- 3-5 tsp vegetable oil
- 1 lb pork tenderloin, quartered and thinly sliced
- 1 tsp minced garlic
- 3 scallions, white and green parts separated and thinly sliced
- 1 lb head of broccoli, cut into bite-size florets, stalks peeled and thinly sliced
- ½ cup chicken broth
- Combine orange zest, juice, soy sauce, vinegar, and cornstarch in a medium bowl; set aside.
- In a large skillet on medium, heat 3-5 teaspoon oil. Cook pork pieces in oil 1-2 minutes, until browned on one side. Move to a plate and set aside; reserve skillet.
- In reserved skillet add garlic and scallion whites. Cook 1-2 minutes until scallions wilt, stirring occasionally. Add broccoli and ½ cup water to skillet. Cover and cook 2-4 minutes, until broccoli is crisp-tender.
- Add pork and stir-fry sauce from step 1 to your skillet. Cook 1-2 minutes, stirring until pork is cooked through and sauce has thickened. Top with scallion greens.
My mom only needed to make a few modifications to the original. They said they would be adding this in with some of our “regular” Chinese food recipes. I’m sad they will be celebrating without me this year, since I’m in Texas now, but I’m glad it’s forcing me to figure out how to make this stuff all on my own!! 😉
For more great Chinese food recipes be sure to check out:
I’m curious… do you celebrate the Chinese New Year, and do you love Chinese as much as we do?
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Pictures for this recipe were re-taken by Alicia of The Baker Upstairs.