Tangerine Pork Stir-Fry

Pork
Tangerine Pork Stir-Fry
7
11
30

Description

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.

Ingredients

  • 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)

Directions

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