Orange Pork Stir Fry Recipe

Summary

Difficulty LevelEasyCuisine
Main IngredientInterest Group

Ingredients

 Boneless pork loin1 Pound, trimmed of fat
 Peanut oil/Other vegetable oil3 Tablespoon
 Soy sauce2 Tablespoon (Reduced Sodium Or Regular)
 Cornstarch5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
 Green bell pepper1 Large
 Scallions1 Bunch (100 gm)
 Fresh ginger slices3 , unpeeled (1/4 Inch Thick Slices)
 Beef broth3⁄4 Cup (12 tbs)
 Ketchup2 Tablespoon
 Grated orange zest1 Teaspoon
 Canned mandarin oranges11 Ounce, drained (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 672

% Daily Value*

Total Fat 76 g116.2%

Saturated Fat 17 g84.8%

Trans Fat 0.2 g

Cholesterol 358.3 mg

Sodium 2883.1 mg120.1%

Total Carbohydrates 103 g34.2%

Dietary Fiber 13.1 g52.4%

Sugars 42.2 g

Protein 136 g271.5%

Vitamin A 115.5% Vitamin C 471.3%

Calcium 20.1% Iron 42.8%

*Based on a 2000 Calorie diet

Directions

1 Cut the pork with the grain into 2-inch-wide strips. Then cut each strip across the grain into 1/4 inch-thick slices.
2 Place the pork slices in a bowl. Add 1 tablespoon each of the oil, soy sauce and cornstarch. Mix gently until the pork is well coated.
3 Cut the bell pepper into 1-inch squares. Cut the scallions into 2-inch lengths. Slice the ginger (if using).
4 In a bowl, stir together the broth, ketchup, orange zest (if using) and the remaining 2 teaspoons cornstarch and 1 tablespoon soy sauce.
5 In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat. When the oil is very hot but not smoking, add the pork and the marinade and stir-fry until the pork is almost completely browned but still slightly pink in the center, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a plate and set aside.
6 Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper, scallions and ginger, and stir-fry until the scallions wilt, 3 to 4 minutes.
7 Return the pork to the skillet. Stir the broth mixture, then stir it into the skillet. Bring the liquid to a boil.
8 Add the oranges and cook, stirring contantly, until the vegetables are crisp-tender and the pork is cooked through, 2 to 3 minutes. Discard the ginger slices before serving.
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