Enjoy this simple-yet-flavorful stir-fry with steamed asparagus, steamed snap peas, or pot stickers. To make it your own, serve the stir-fry over rice noodles instead of rice, or add other vegetables like diced bell peppers, sliced carrots, or broccoli. Or add a touch of heat - sprinkle crushed red peppers on top.
- 1 pound boneless pork loin chops (cut into 1/4-inch slices, trimmed)
- 1 cup white rice (or brown rice)
- 8 tangerines
- 8 tangerines
- 3 navel oranges
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 4 teaspoons canola oil
- 1/2 red onion (large, halved and cut into 1/2-inch slices)
- 2 teaspoons fresh cilantro (chopped, optional)
- Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
- While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 2/3 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside.
- In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute.
- Serve stir-fry over rice sprinkled with cilantro, if desired.