|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 80g||29%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
XO sauce is a spicy seafood sauce that originates from Hong Kong. Don't be confused by its mysterious name, because this versatile sauce can be used as a condiment for main dishes or added during cooking to bring flavor to tofu, noodles, or fried rice.
You can switch up the vegetables any which way, and if you wanted a vegetarian rice, just skip the pork!
- 2 tablespoons vegetable oil, divided
- ½ pound ground pork
- Salt and freshly ground pepper to taste
- 3 cups cooked, cold white or brown rice
- ½ cup chopped celery
- 1 tablespoon minced fresh ginger
- 1 teaspoon finely minced garlic
- 3 tablespoons less-sodium soy sauce
- 2 tablespoons XO sauce
- 2 cups very small broccoli florets
- ½ cup thinly sliced scallions, white and green parts
- ½ cup sliced water chestnuts
Heat a wok or a large saucepan over high heat until very hot. Add 1 teaspoon of the vegetable oil, and when it is hot, add the pork, season with salt and pepper, and stir-fry until the pork is cooked through and crumbly. Remove the pork to another plate and set aside.
Return the wok to the burner over high heat, add the remaining tablespoon oil, then add the cooked rice and stir-fry, stirring occasionally until it is lightly browned in spots, about 5 minutes. Add the celery, ginger, and garlic and stir until you can smell the seasonings, 1 to 2 minutes. Add the soy sauce, XO sauce, broccoli, scallions and water chestnuts, cover the pan and cook until everything is hot and the vegetables are crisp-tender, about 4 minutes, stirring often.
Turn into a serving bowl and serve hot.
To start with the basics, check out how to cook Perfect Rice.
Rice is the perfect side for just about any dish. Check out these recipes for Asian meats and vegetables that would go great on top of rice:
Horseradish Ginger Salmon
Asian Grilled Portobello Mushrooms
Orange Salmon with Leeks and Mushrooms
Want to start cooking with more Asian ingredients? Or just want to be reminded of all the amazing sauces you have to cook with? Check out Asian Ingredients for the Pantry to stock up on the essentials. Then, when you've mastered those, check out More Asian Ingredients to Explore for the next round of ingredients. Also, take a look at Asian Noodles for various types of noodles and how to use them.