Tangerine Pork Stir-Fry

Tangerine Pork Stir-Fry


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 pork loin chops (cut into 1/4-inch slices, trimmed)
1 cup white rice (or brown rice)
8 tangerine
8 tangerine
3 navel oranges
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon corn starch
4 teaspoons canola oil
1/2 red onion (large, halved and cut into 1/2-inch slices)
2 teaspoons fresh cilantro (chopped, optional)


1Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
2While 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.
3In 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.
4Serve stir-fry over rice sprinkled with cilantro, if desired.
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