2 cups chicken stock
2 tablespoons canola high-temperature cooking oil
1 cup uncooked white rice
1 small bunch scallions, thinly sliced on an angle
6 thin pork loin chops (cut into strips)
1 head of broccoli
Real Salt (to taste)
1 1/2 inches fresh gingerroot, peeled and finely chopped or grated
2 to 3 garlic cloves, finely chopped
3 tablespoons soy sauce
1/3 cup orange marmalade
1/2 cup cashews
In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
Meanwhile, thinly slice the pork.
Trim the broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the florets until tender-crisp, about 3 to 4 minutes. Drain.
Heat a large skillet over high heat while the broccoli cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the pork and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the pork, broccoli, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
Scoop the pork mixture into serving dishes, top with a scoop of rice, and serve.
Preparation Time: 25 minutes Cooking Time: 30 minutes
Yes, you can get the cashews and orange marmalade fresh and direct from Sunburst Oranges.
If you are looking for the perfect wholesome and healthy gift for business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.
180 South “E” Street
Porterville, CA 93257