Many people don't realize that satsumas and clementines are fall fruits. They are at their peak right when it's starting to get cold outside. I'm not sure why, but this year's crop seems especially delicious -- particularly the satsumas.
We wanted to do a simple, savory dish with this in-season fruit that usually only sees the dessert table. Our take on the Chinese take-out classic orange beef will make you wonder why anyone would relegate this shapeshifter to a life as only dessert.
Vegetarian Orange Beef with Portobellos and Satsumas
2 medium portobello (large dice, about 3 cups)
1/4 cup corn starch (plus 1 teaspoon)
1 cup canola oil (like Whole Foods 365 brand)
2 medium satsumas (segments and zest)
1 2-inch piece ginger (peeled, microplaned)
1 cup vegetable broth (like Whole Foods 365 brand)
1/4 cup mirin (sweet rice wine)
1 tablespoon soy sauce (like Bragg's)
1 tablespoon sambal
1 teaspoon brown rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon granulated garlic
1 tablespoon cane sugar (like Whole Foods 365 brand)
2 1/2 cups broccoli florets
2 cups cooked white or brown rice
Toss the diced portobello mushrooms with the cornstarch to coat. In a separate bowl, combine the zest, ginger, broth, mirin, soy sauce, sambal, brown rice vinegar, sesame oil, granulated garlic, and sugar. In a wok or large frying pan, bring the canola oil up to 350 degrees over medium-high heat. Fry the cornstarch-coated mushrooms in the canola oil until golden brown (about 7 minutes). Remove mushrooms from the oil and drain them on paper towels. Pour off all of the oil from the wok into a heatproof bowl. Add the broth to the hot wok and bring it to a boil and whisk in the reserved teaspoon of cornstarch. Once it starts to thicken, add the broccoli florets and the satsuma segments, cut the heat off, and cover for 5 minutes. Add the fried mushrooms and toss to coat. Serve over rice. (Makes 2 servings.)
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