I am new to this Forum. I eat roastpork with broccoli everytime I go to a chinese restaurant. I think I am possesed by it
Anyone has excact receipe for restaurant style RP/W broccoli.
BEEF AND BROCCOLI STIR-FRY
* 3/4 pound lean beef * Marinade: * 1 tablespoon rice vinegar (substitute rice wine if desired) * 1 teaspoon sugar * 1 teaspoon soy sauce * 1 tablespoon water * 1 tablespoon cornstarch * Sauce: * 2 tablespoons oyster sauce * 1 tablespoon light soy sauce * 1 tablespoon dark soy sauce * 1 tablespoon water * Thickener: * 1 teaspoon cornstarch mixed with 1 tablespoon water * 1 pound fresh broccoli * 2 garlic cloves * To Cook Broccoli: * 1/2 cup water * 1/4 teaspoon salt, or to taste * 1/2 teaspoon sugar, or to taste * Other: * 1 1/4 cups oil, or as needed
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the vegetables and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).
3/4 pound pork tenderloin, silver skin removed
3 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
3/4 cup chicken broth
2 teaspoons cornstarch
1/4 cup oyster sauce
1/2 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons cooking oil
1 medium onion, julienned
3 cloves garlic, thinly sliced
12 ounces broccoli florets or Chinese broccoli, cut into bite-size pieces
1/2 cup roasted cashew nuts
Steamed Rice, as accompaniment
Green onions, thinly sliced on the bias, garnish
Using a sharp knife, slice the pork tenderloin into 1/4-inch thick slices across the grain. Cut each slice crosswise at 1/4-inch intervals so that you have long thin pieces of meat. Transfer pork to a small bowl, add 1 tablespoon of the soy sauce, the rice wine, and toss until thoroughly combined. Refrigerate for at least 30 minutes.
In a small bowl combine 1/4 cup of the chicken broth, the 2 remaining tablespoons of soy sauce, the cornstarch, oyster sauce, sesame oil and crushed red pepper and set aside.
Heat a wok over high heat until hot. Add the cooking oil and, when hot, add the pork. Stir-fry until no longer pink, about 1 minute. Transfer the pork to a plate and cover loosely with aluminum foil to keep warm. Add the onion and garlic to the wok and cook until slightly softened and fragrant, about 30 seconds. Add the broccoli and remaining 1/2 cup of chicken stock and cook, stirring, until the broccoli is tender-crisp, about 3 minutes. Add the soy sauce mixture and cook for 1 minute, or until the sauce is thickened. Return the pork to the wok and add the cashews.
Toss to thoroughly combine and serve immediately with rice, garnished with the green onions.
Chinese Roast Pork
4-pound pork loin roast
3/4 cup Kikkoman Soy Sauce
1/3 cup dry sherry
1/3 cup honey
2 cloves garlic, crushed
1/2 teaspoon ground ginger
Pierce meaty sides of roast with fork; place in large plastic bag. Combine remaining ingredients; pour over roast. Press air out; tie top securely. Refrigerate 8 hours or overnight; turn bag over occasionally.
Remove roast; reserve marinade. Place roast in shallow pan. Roast at 325?F. 1 hour. Brush with reserved marinade; cover loosely with foil. Roast 1 hour and 10 minutes longer, or until meat thermometer inserted into center registers 150?, brushing several times with marinade. Remove roast; let stand 15 minutes.
Combine pan drippings with remaining marinade in small saucepan. Bring to boil and cook 1 minute; serve with roast.
Makes 6 servings
Chinese Roast Pork
1/4 tsp salt
1/4 cup sugar
1 1/2 Tbsp light soy sauce
1 1/2 tsp oyster sauce
1/4 tsp sesame oil
1/2 tsp MSG (optional)
1 Tbsp white or rose wine
1" piece gingerroot peeled and minced
1 1/2 tsp hoisin sauce
1 Tbsp Chinese bean paste
1 garlic clove; minced
2 shallots; diced
1 1/4 lb pork tenderloin
2 Tbsp honey
2 drops red food color
Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl. Add pork, baste thoroughly and marinate in frig for 1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold.
* 4 pounds bone-in pork roast * 3/4 cup soy sauce * 1/2 cup dry sherry * 1/3 cup honey * 2 cloves garlic, minced * 1/2 teaspoon ground ginger * 1 tablespoon cornstarch * 1 tablespoon water
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.