One Pork Butt – Three Meals: Pork and Broccoli Lo Mein

21 04 2016

One Pork Butt – Three Meals.

Meal one, ridiculously fast Lo Mein! This dinner is so easy it’ll practically cook itself, thanks to the pulled pork ready to go in the fridge (see link above/below for the pulled pork recipe)! You could use spaghetti noodles instead if that’s all you have, but Lo Mein noodles cook up in a fraction of the time.

Pork and Broccoli Lo Mein

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • Lo Mein noodles – the 10 oz package I buy comes in 3 bundles, I used 2 bundles
  • 2 cups broccoli florets
  • 1 heaping cup Pulled Pork
  • 1/2 cup low-sodium chicken stock or broth from the Pulled Pork
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp cornstarch
  • 1/2 cup sliced green onions

Bring a large pot of water to boil. Add the broccoli and Lo Mein noodles and cook according to noodle package directions (should take like 4 minutes), then strain.

Meanwhile, whisk together the broth, soy sauce, sugar, sesame oil, garlic and cornstarch. Add to a large saute pan and bring to a slow boil. Add the pulled pork, the cooked Lo Mein and broccoli and the green onions. Using tongs, toss everything together and cook on low a few minutes to bring it all together, allowing the noodles to soak up the sauce. Remove from the heat and allow to stand a few minutes before serving.





Sesame Chicken Lo Mein

4 11 2014

Here’s a super fast and flavorful Chinese meal that you can make at home in less time than it would take you to order and pick-up take out! This is also a good recipe to switch out different veggies for what you have on hand. For instance the original recipe called for bell peppers, but I used napa cabbage instead.

Sesame Chicken Lo Mein

The following serves 4 (adapted from Cuisine at Home):

  • 1 cup low-sodium chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 4 tsp toasted sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 Tbsp canola oil
  • 1 cup halved broccoli florets
  • 1 heaping cup shredded napa cabbage or thinly sliced bell peppers
  • 3 Tbsp minced fresh garlic
  • 2 bundles of buckwheat noodles (from a 10 oz package, which typically contains 3 bundles)
  • 1 tsp toasted sesame seeds

Cook noodles according to package directions and set aside.

Whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar and cornstarch in a large bowl. If you want it to have a little kick, add some chili flakes as well. Add chicken and chill 15 minutes.

Heat canola oil in a wok over high. Remove chicken from marinade; allow excess to drip off. Reserve marinade. Stir-fry chicken in batches, about 2 minutes per side; transfer to a plate.

Add broccoli, cabbage and garlic to wok. Stir-fry 2-3 minutes. Add marinade, cooked noodles and chicken, stir-fry until sauce thickens and chicken is cooked, about 3-4 minutes.

Garnish with sesame seeds before serving, and lime wedges if desired.





Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

23 01 2014

A from-scratch stir-fry sauce helps you avoid the extra sodium and sugars most bottled sauces contain. This one is easy and delicious, and has half the sodium of a typical Chinese take-out dinner. The recipe says you can get this all-natural stir-fry on the table in 30 minutes. I timed myself and it took 40. I could have shaved some time off if I had done a little prep ahead of time though.

Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

The following makes 2 servings (compliments of Cuisine Lite Menus for Two):

  • 8 oz pork tenderloin, cut into thin strips
  • 4 Tbsp low-sodium soy sauce
  • 1 and 1/2 cup low-sodium chicken broth
  • 1/4 cup dry sherry
  • 1 Tbsp cornstarch
  • 1 Tbsp honey
  • 1 Tbsp tomato paste
  • 2 tsp canola oil
  • 1 Tbsp minced fresh garlic
  • 2 Tbsp minced fresh ginger
  • 1 and 1/2 cups fresh or frozen snow peas or sugar snap peas
  • 1 cup carrot strips (run a vegetable peeler along the full length of the carrot to make long, thin strips)
  • 2 Tbsp sliced scallions
  • 2 tsp sesame seeds
  • 1 cup brown rice (10 minute rice)
  • 3/4 cup diced fresh pineapple
  • 1 tsp toasted sesame oil
  • 1/4 tsp kosher salt

Combine pork strips and 1 Tbsp soy sauce; cover and refrigerate while preparing the rice and sauce.

For the rice: boil 1 cup broth, half the ginger (1 Tbsp) and rice in a saucepan over medium-high heat. Reduce heat to simmer and cover. Simmer rice until water is absorbed, 5 minutes or according to your package directions. Leave covered off heat for 5 more minutes. Fluff the cooked rice with a fork and stir in the pineapple, 1 Tbsp soy sauce, 1 tsp sesame oil and 1/4 tsp salt (if you feel you need the extra salt). Keep rice warm and covered until ready to serve.

For the sauce: whisk together 2 Tbsp soy sauce, 1/2 cup broth, sherry, cornstarch, honey, tomato paste and a pinch of pepper. Set aside.

Preheat work (or large skillet) and spray with non stick spray. Heat 1 tsp canola oil and stir-fry half the pork until cooked through, 2-3 minutes. Transfer pork to a plate and stir-fry the remaining pork; transfer to same plate.

Add remaining 1 tsp canola oil, garlic and the rest of the ginger (1 Tbsp); stir-fry 10-15 seconds. Add sugar snap peas; stir-fry 2 minutes. Return pork to pan; add sauce and cook until sauce thickens; 1-2 minutes. Add carrots; stir-fry 1 minute.

Serve pork stir-fry over the pineapple rice and garnish with scallions and sesame seeds.





Spicy Orange Chicken with Asparagus and Brown Rice

4 01 2014

Usually you’ll find orange chicken battered and fried in restaurants…delicious, but not very healthy. This is a fast, better-for-you spin on the classic Chinese take-out. It’s extremely flavorful and offers a nice kick of heat, although as the cook, you can control the level of spice. Since the hubs and I enjoy spicy foods, I played around and added some Sriracha to the sauce which we really enjoyed. Will be making this meal again very soon!

Orange Chicken with Asparagus and Brown Rice

Spicy Orange Chicken with Asparagus and Brown Rice

The following serves 2 (adapted from fitnessmagazine.com):

  • 2 Tbsp sesame oil
  • 2 large boneless, skinless chicken breasts, cubed or sliced into strips
  • 2-3 garlic cloves, minced
  • 1/2 – 1 tsp red pepper flakes (I use more because I like it spicy)
  • 1 bunch asparagus, chopped
  • 2 tsp low-sodium soy sauce
  • 2 tsp honey
  • 2 tsp sesame seeds
  • Juice of two oranges, zest from one orange
  • Sriracha sauce (optional)
  • 1 cup cooked brown rice
  • Handful green onions, chopped

Cook rice according to package directions, but rather than using water to cook the rice I recommend using chicken or veggie stock. It helps add flavor to the rice. Season with salt to taste.

Heat the sesame oil in a large skillet over medium heat. Cook the garlic and red pepper flakes for a minute until fragrant, then add cubed or sliced chicken and saute about 8 minutes, or until no longer pink. Add the asparagus and cook another 4-5 minutes.

In a bowl whisk the soy sauce, honey, sesame seeds, orange juice and the rest of the zest. This Girl’s Tip: If you want it a little spicier, add a squirt of Sriracha sauce. Add the mixture to the skillet with the chicken and cook for another few minutes until well combined and sauce thickens a bit. Taste and season with a little salt if needed.

Divide the rice among two plates and serve the chicken, asparagus and orange sauce over rice. Don’t worry if the sauce is a little thin, the rice will suck it right up! Garnish with green onions.





Mu Shu Pork

23 01 2013

Stir-fry seems to be healthful because there tends to be a good amount of veggies, but calories and sodium from the oil and soy sauce can sneak up on you. I found this recipe from Cuisine at Home, which called for tofu to make this a vegetarian meal, but I went with traditional pork. I also switched up some of the ingredients, so the below is my take on this one-pot meal…

Mu Shu Pork

Mu Shu Pork

The following makes 4 servings (compliments of This Girl and Cuisine at Home):

  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp dry sherry
  • 1 tsp sesame oil
  • Pinch of cayenne pepper
  • 4 tsp peanut oil, divided (I used olive oil instead)
  • 2 eggs, beaten
  • Pork, cubed
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 red bell pepper, chopped
  • 1/2 cup chopped carrot
  • 1/2 cup green beans, trimmed and cut in half
  • Half a large bag of baby spinach (you could also use shredded napa cabbage as the recipe originally called for)
  • 2 Tbsp low-sodium chicken stock

Whisk together soy sauce, sherry, sesame oil and cayenne pepper.

Heat 1 tsp oil in a wok or large nonstick skillet over high until it shimmers. Stir-fry eggs just until cooked through; transfer to a plate. Add 2 tsp oil to wok; heat until it shimmers. Fry the pork until lightly browned, a few minutes, then transfer to a plate. Add remaining 1 tsp oil to wok.

Stir-fry garlic and ginger until fragrant, 30 seconds. If you like it spicy, add some cayenne here as well. Add carrot, bell pepper, green beans and chicken stock; cook vegetables until crisp-tender, 2-5 minutes.

Add spinach (or cabbage), sauce mixture, eggs and pork; stir until spinach wilts and pork reheats, 2-3 minutes.





Simple Chicken and Veggie Stir-Fry Over Orange-Ginger Brown Rice

2 04 2012

You know the saying, if it ain’t broke don’t fix it? Well that’s how I feel about the basics of this simple stir-fry that my Mom used to make when I was growing up. The secret is in the store-bought sauce and even though I enjoy making things from scratch…I don’t mind cutting a corner here and there , especially when I know it works. Trust me, this dinner is fresh, delicious and couldn’t be easier!

Simple Chicken and Veggie Stir-Fry Over Orange-Ginger Brown Rice

The following serves 2 to 3:

  • 2 boneless, skinless chicken breasts, cubed
  • House of Tsang Classic Stir-Fry Sauce (look for the bottle in your grocery store’s ethnic food section)
  • 1 bell pepper, whatever color you want, cubed
  • Half of a large red onion, cubed
  • Half a head of fresh broccoli, florets chopped
  • 1 Tbsp vegetable oil
  • 2 cups dry brown rice, use instant or quick 10 minute rice
  • 3 and 1/2 cups chicken stock
  • Zest of half an orange
  • 1 tsp fresh minced ginger (I use minced ginger in the tube, it’s so much easier)
  • Green onions / scallions, chopped

Cube the chicken into nice bite size pieces and set in a bowl. Add pepper, onion and broccoli to another bowl. Drizzle some of the stir-fry sauce in both bowls. Mix well and add more sauce if needed – you want enough to completely coat both the chicken and the veggies. Marinate for 30 minutes to an hour. I marinate these in separate bowls because I like to get the chicken cooking first and this step makes it easier.

When your chicken and veggies have marinated long enough, start the rice. You can make it straight up as the package directs, or put a little spin on it like me. Either way, you’ll want to follow the directions on the package…here’s how I made mine: Combine chicken stock, orange zest and ginger in a medium saucepan. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce heat to low and cover; simmer for about 9 minutes. Remove from heat and stir; cover again and let stand for about 9 minutes or until liquid is absorbed.

While you let the rice stand, make the stir-fry. I like to use an electric wok, but you could make this on the stove as well, the trick is to get your pan or wok nice and hot (about 375 degrees). Then add about a Tbsp vegetable oil. When the oil is shimmery (which will happen fast), add the marinated chicken and juices and stir-fry for a minute or 2 (stir-fry means continuing to tossing / stirring the ingredients while cooking over high heat). Next add the veggies to the wok and stir-fry everything together for another 4-5 minutes or so.

Serve the stir-fry chicken and veggies over the rice, top with chopped green onions / scallions.