Tangerine Pork Stir-Fry

  • Yield 4 servings

Enjoy this simple-yet-flavorful stir-fry with steamed asparagus, steamed snap peas, or pot stickers.


1 pound boneless center loin chops, cut into 1/4-inch slices, trimmed
1 cup white rice or brown rice
7 to 8 -- seedless tangerines OR 3 navel oranges, divided*
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
4 teaspoons canola oil
1/2 large red onion, halved and cut into 1/2-inch slices
2 teaspoons fresh cilantro, chopped (optional)


  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.
  3. Cut fruit into bite-sized pieces. Set aside. In a large wok or skillet over medium-high heat, warm oil.
  4. 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. Serve stir-fry over rice sprinkled with cilantro, if desired.
*You can also use 2/3 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step that instructs you to juice the fruit.



Get every new post delivered to your Inbox.

Join 278 other followers