Orange Pork Stir-Fry
Sake, the Japanese version of rice wine, can be used in place of Chinese rice wine. If both Chinese rice wine and Japanese sake are unavailable, substitute 2 teaspoons of lemon juice in the marinade.
Serves: 4Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy
- 6 Tbsp. orange juice
- 1 Tbsp. fresh orange zest
- 2 Tbsp. water
- 1 Tbsp. rice vinegar
- 2 Tbsp. dark soy sauce, divided
- 2 tsp. light soy sauce
- 2 tsp. brown sugar
- 1⁄4 tsp. crushed red pepper
- 4 boneless pork chops, cut into 1-inch cubes
- 1 Tbsp. Chinese rice wine
- 2 tsp. cornstarch
- 3 Tbsp. peanut oil, divided
- 1 Tbsp. peeled and minced ginger
- 3 large carrots, peeled and sliced
- 1 tsp. salt
- 2 scallions, green parts only; finely chopped
- In a bowl, combine orange juice, orange zest, water, rice vinegar, 1 tablespoon dark soy sauce, light soy sauce, brown sugar, and crushed red pepper. Set aside.
- Place pork cubes in a bowl and add remaining 1 tablespoon dark soy sauce, rice wine, and cornstarch. Marinate in refrigerator for 30 minutes. Drain.
- Heat a wok or medium skillet on medium-high heat. Add 2 tablespoons oil. When oil is hot, add pork. Let it brown for a minute, then stir-fry, stirring and moving pork around pan until no longer pink and is nearly cooked through. Remove pork and drain in a colander or on paper towels.
- Heat remaining 1 tablespoon oil in wok or skillet until shimmering. Add ginger. Stir-fry for 10 seconds, then add carrots. Stir-fry for 2 minutes, stirring in salt.
- Add orange sauce and bring to a boil. Add pork back into pan and stir-fry until everything is mixed together and pork is cooked through. Serve hot, garnishing with scallion greens.