Photo: Maya Visnyei
Quicker than take-out, this saucy stir-fried pork is tender, tangy and on your table in 30 minutes.
1 pork tenderloin, (about 3/4 lb.)
2 tbsp cornstarch, divided
3 tbsp canola oil, divided
1/2 cup sliced red onion
1 red sweet pepper
1 yellow sweet pepper
1 tbsp peeled, chopped ginger
1 tbsp chopped garlic
8 oz sugar snap peas, (about 2 1/2 cups)
1 1/2 cups sodium-free chicken broth
1/4 cup Thai sweet chili sauce
2 tbsp Worchestershire sauce
2 tsp sesame oil
2 green onions, sliced
Cut pork into ½-in.-thick slices and then crosswise into ½-in.-thick pieces. Season with salt and pepper; toss with 1 tbsp cornstarch. Reserve.
Peel 3 long strips of tangerine zest, about 1 in. wide. Reserve. Cut pith and remaining peel from tangerine. Segment tangerine; reserve with any juice.
Heat 1 tbsp canola oil in a wok over high. Add pork and stir-fry until golden and almost cooked through. Remove pork; reserve.
Add remaining canola oil and reserved zest to wok and stir-fry until browned at the edges, about 30 sec. Remove; set aside.
Add red onion and peppers and fry until browned and tender, about 2 min. Add ginger and garlic and sauté for 30 sec. Add peas and chicken stock, cover and cook for 2 min or until peas are bright green. Add chili sauce and Worcestershire.
Mix 1 tbsp cornstarch with 1 tbsp water; stir into sauce. Sliver fried zest and add to wok along with pork. Simmer until sauce is thickened and pork is cooked through.
Stir in tangerine segments, juice and sesame oil, and sprinkle with green onions. Serve.
Calories 331, Protein 22g, Carbohydrates 27g, Fat 15g, Fibre 4g, Sodium 273mg.
Photo by Maya Visnyei.
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