Orange Stir-Fried Pork

27

PREP TIME

22 min

TOTAL TIME

30 min

Makes

4 Servings

Orange Stir-Fried Pork

Photo: Maya Visnyei

Quicker than take-out, this saucy stir-fried pork is tender, tangy and on your table in 30 minutes.

Ingredients

  • 1 pork tenderloin , (about 3/4 lb.)
  • salt
  • black pepper
  • 2 tbsp cornstarch , divided
  • 1 tangerine
  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 331,
  • Protein
  • 22 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 15 g,
  • Fibre
  • 4 g,
  • Sodium
  • 273 mg.

Photo by Maya Visnyei. 

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