Broccoli and blood oranges (thing)
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Having been raised in California, one finds other means of gauging the progress of the seasons. While the rest of the country may be gripped in un-seasonal late snow, the rainy season here has just begun. January is reliably clear enough to bring fine broccoli to market. Mid-February, those weeks threatened by heavy rain, is marked by the appearance of blood oranges at the grocer. Last year, I attempted to unite these seasonal indicators in one dish. I was quite fond of the result, and have recently revisited this marriage of winter vegetable and winter fruit.
The dark red sections of blood orange provide an appealing contrast to the shards of green broccoli. The sweet, slightly tart sauce of the blood oranges and ginger and other spices balance well with the taste of the broccoli.
The North American vegetarian lifestyle seems to rely on single pot meals. Further, there is an assumption among Americans that the cooking technique "stir-fry" means a mixture of many different ingredients in the wok, perhaps covered with a sweet sauce. The synthesis of these two dreadful culinary ideas leads to "veggie stir-frys" that consist of an unplanned medley of whatever was discovered in the refrigerator before it composts. This deplorable state of culinary affairs is an abomination unto Martin Yan and ought to be avoided at all costs.
I normally cook this recipe as a part of a three or four dish dinner, with white rice. However, when I'm feeling lazy, the addition of pressed tofu turns this dish into a very fine single pot meal, to my own chagrin.
iamkaym notes A Thai friend who taught me to stir-fry emphasized that whenever an unexpected guest arrived you don't add more or something else to the pot, you add another simple dish to the meal.