Tonight I tried two new recipes to use more of the grapefruit that I brought back from a recent trip to Florida. The results: very good. One was a Broccoli, Ginger, and Grapefruit Pork Stirfry served with white rice and a warm glazed spinach salad. The stirfry recipe originally called for chicken, but I substituted a tender, butterflied center-cut pork chop. I also added the simple, but delicious garnish to a Rachael Ray salad recipe of french-fried shallots. Fantastic! The crunch and richness of the flavor really added interest to a basic recipe with obvious flavors that shun subtlety. (That doesn’t mean undelicious, though). The recipes follow.
Broccoli, Ginger, and Grapefruit Pork Stirfry
Recommendation: I find that Louisiana brand hot sauce is excellent to use in recipes such as this – it has a wonderful cayenne flavor that is not too hot (allowing even the greatest spice-pansies to eat it) and also not too vinegary. Yummm!
Over a bowl, cut whole grapefruit into supremes, making sure to catch all juices. When 1 C of supremes are obtained, squeeze juices out of remaining membranes. (Reserve any leftover surpremes for later use).
In a 12″ skillet, heat vegetable oil over medium-high heat. Add ginger and stirfry until golden brown – about 2-3 minutes. Remove with a slotted spoon when golden color is attained, and drain on a plate with paper towels. Add pork and stirfry until no longer pink and cooked through – about 4 minutes. Remove pork to plate and set aside.
Add broccoli to skillet, stirring well to coat in pan drippings. Add 1/4 C water to the pan and cover to steam broccoli until done, 3-4 minutes.
Return pork to skillet, and add grapefruit juice, soy sauce, and chicken broth. Dissolve the 1/2 T of corn starch in 1/2 T of water, then add to the skillet and increase heat to high. Cook, stirring the mixture until the sauce bubbles and becomes thick. Add grapefruit sections to skillet and stir, allowing them to heat through.
Serve, garnished with the fried ginger. Goes excellently over white rice. Serves 2.
Warm Glazed Spinach Salad with French-Fried Shallots
Pour about 1 inch of canola oil into a 10″ skillet and heat over medium-high heat. Add a couple of shallot slices, and when the oil bubbles quickly around the slices, add the remaining shallot slices. Fry, stirring regularly, until shallot slices are golden brown (anywhere from 6-10 minutes). Keep heat adjusted so that shallot does not burn. When the slices have taken on sufficient color, remove quickly with a slotted spoon to prevent burning. Drain on a plate lined with a paper towel and season with salt and pepper to taste. Reserve 3 tablespoons of the shallot oil.
Heat the 3 tablespoons of shallot oil in a deep skillet over medium low heat. Add rice vinegar, soy sauce, and plum sauce, whisking each liquid together. Immediately reduce heat to low and add hot sauce – I find 3 or 4 shakes is perfect -and add 1/2 the spinach. Season with salt and pepper. Turn with tongs and when just wilted, add the second half. Season again with salt and pepper and continue to turn spinach with tongs.
When just wilted, divide spinach into bowls, spooning in addtional dressing. Toast the tablespoon of sesame seeds in a small pan over high heat, and garnish salads with the toasted seeds and fried shallots. Serves 2-4 (but so good two will devour it).