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 Chef’s Signature Burger, 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 Chef’s Signature Burger 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.
