1 pound boneless pork loin chops, cut into 1/4-inch slices, trimmed
1 cup white rice, or brown rice
7-8 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.
*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.
Enjoy this simple-yet-flavorful stir-fry with steamed asparagus, steamed snap peas, or pot stickers. To make it your own, serve the stir-fry over rice noodles instead of rice, or add other vegetables like diced bell peppers, sliced carrots, or broccoli. Or add a touch of heat - sprinkle crushed red peppers on top.