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)
- Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
- 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.
- Cut fruit into bite-sized pieces. Set aside. In 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. Serve stir-fry over rice sprinkled with cilantro, if desired.