Orange Szechuan Broccoli & Grain Meat
Yield: 4 servings
Ingredients
Measure | |
---|---|
Orange jam or marmalade | ⅔ cup |
Rice vinegar | ⅓ cup |
Garlic, minced | 3 cloves |
Tamari | 3 Tbsp. |
Field Roast FieldBurger, chunked | 4 each |
Cornstarch | 3 Tbsp. |
Safflower oil | ⅓ cup |
Yellow onion, sliced in ½ moons | 1 each |
Broccoli, cut into bite-size florets | 2 crowns |
Thai chiles, dried | 12 each |
Green onion, feathered | 4 stalks |
Method
- In a saucepan over low-medium heat, whisk together orange jam, vinegar, garlic and tamari. Once combined, reduce heat to low and let simmer for 2 minutes. Remove from heat; set aside.
- In a deep fryer, heat oil to 375°F.
- Toss FieldBurger chunks in cornstarch to thoroughly coat; fry for 4 minutes or until meat is crispy on the outside. Remove from fryer and add to orange sauce; toss to coat.
- In a skillet over medium-high heat, add safflower oil and onions, allowing onions to sweat.
- Add broccoli and chiles; cover to let broccoli steam for 2-3 minutes.
- Add meat to vegetable mixture; serve over rice and garnish with green onions.