ORANGE SZECHUAN BROCCOLI AND GRAIN MEAT

MAKES 4 SERVINGS

WE HAVE A PARTY AT FIELD ROAST every year to celebrate the Chinese New Year and this recipe quickly became a staff favorite. To be completely honest, it’s my homage to mall Chinese food, which I loved as a kid but don’t really eat anymore, unless I make it myself. My version has chunks of our savory meatloaf and pieces of fresh broccoli, onion, and chiles cooked down in a sweet, citrusy sauce made from marmalade, garlic, and tamari. We serve this with rice and always cross our fingers there will be leftovers for lunch the next day.

⅔ cup orange jam or marmalade

⅓ cup rice vinegar

3 cloves garlic, minced

3 tablespoons tamari

4 cups safflower or another high-heat oil, such as canola, peanut, or vegetable, for frying

1 pound Little Saigon Meatloaf (here) or Field Roast Classic Meatloaf, cut into 1-inch strips

⅓ cup cornstarch

2 tablespoons safflower oil

1 yellow onion, thinly sliced

2 heads broccoli, cut into bite-size florets

12 small dried Thai chilis

4 green onions, green tops sliced very thinly on the bias so they curl

1. In a saucepan, whisk together the orange jam, vinegar, garlic, and tamari over medium-low heat. Once combined, lower the heat to low and let simmer for 2 minutes. Remove from the heat and set aside.

2. In a deep fryer or Dutch oven, heat the frying oil to 375°F.

3. Toss the meatloaf chunks in cornstarch to thoroughly coat.

4. Fry in the oil for 4 minutes, or until the meat is crispy on the outside. Remove from the fryer and add to the orange sauce. Toss to coat.

5. In a skillet over medium-high heat, heat the safflower oil and add the onion. Cook until it starts to soften.

6. Add the broccoli and chiles and cover to let the broccoli steam for 2 to 3 minutes.

7. Add the meat to the vegetable mixture, garnish with green onion, and serve over rice.