Tangerine Pork Stir-Fry Recipe | Yummly

Tangerine Pork Stir-Fry

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Tangerine Pork Stir-Fry

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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 lb. 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 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. cornstarch
  • 4 tsp. canola oil
  • 1/2 red onion (large, halved and cut into 1/2-inch slices)
  • 2 tsp. fresh cilantro (chopped, optional)
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    1. Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
    2. 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.
    3. 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.
    4. Serve stir-fry over rice sprinkled with cilantro, if desired.
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