Recipe Details

Tangerine Pork Stir-Fry

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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)

Cooking Directions

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.
 
Serves 4

*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.

Serving Suggestions

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.

Nutrition Information

Calories: 440 calories
Protein: 37 grams
Fat: 10 grams
Sodium: 1220 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 2 grams
Carbohydrates: 51 grams
Fiber: 4 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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Loved it!
by Matt 08/01/2011
Quick and easy meal - perfect for weekdays.