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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat16g
Saturated Fat4g
Cholesterol100mg
Sodium1160mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars7g
Protein37g