- 1pound boneless center loin chops, cut into 1/4-inch slices, trimmed
- 1cup white rice or brown rice
- 7 to 8-- seedless tangerines OR 3 navel oranges, divided*
- 3tablespoons soy sauce
- 1tablespoon honey
- 1tablespoon cornstarch
- 4teaspoons canola oil
- 1/2large red onion, halved and cut into 1/2-inch slices
- 2teaspoons 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.
*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.
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Nutritional Info *per serving
- Calories 440
- Fat 10g
- Saturated Fat 2g
- Cholesterol 85mg
- Sodium 1220mg
- Carbohydrate 51g
- Fiber 4g
- Protein 37g