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
- 1 Tbsp. dark soy sauce
- 2 tsp. light soy sauce
- 2 tsp. brown sugar
- ¼ tsp. crushed red pepper
- 4 boneless pork chops, cut into 1" cubes
- 1 Tbsp. soy sauce
- 1 Tbsp. Chinese rice wine
- 2 tsp. cornstarch
- 3 Tbsp. peanut oil, divided
- 1 Tbsp. minced ginger
- 3 large carrots, peeled and sliced
- 1 tsp. salt
- 2 scallions, green parts only; finely chopped
- Combine all sauce ingredients in a bowl. Set aside.
- Place pork cubes in a bowl and add soy sauce, rice wine, and cornstarch. Marinate in the 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 the pork around the pan until it is no longer pink and is nearly cooked through. Remove pork and drain in a colander or on paper towels.
- Heat 1 tablespoon oil in the wok or skillet. When oil is hot, 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 the pan and stir-fry until everything is mixed together and pork is cooked through. Serve hot, garnishing with scallion greens.