Pork with Peaches

This is another stir-fry dish that is meant to have lots of sauce to mix in with cooked rice. A stir-fried green vegetable would also go very nicely with this dish, in addition to the rice.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless pork cutlets
  • 1½ Tbsp. soy sauce
  • 4 tsp. cornstarch, divided
  • ½ cup orange juice
  • 1½ Tbsp. brown sugar
  • 2–4 tsp. water, as desired
  • 3 Tbsp. vegetable oil, divided
  • 1 tsp. minced garlic
  • 1 Tbsp. minced ginger
  • 2 large peaches, halved, pitted and cut into thin wedges


  • Place pork chops in a bowl and add soy sauce and 3 teaspoons cornstarch. Marinate for 20 minutes.
  • In a small bowl, combine orange juice with the brown sugar. Set aside.
  • In a separate small bowl, dissolve remaining 1 teaspoon cornstarch with either 2 or 4 teaspoons water, depending on whether you want a thick or thinner sauce. Set aside.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When oil is hot, add garlic. Stir-fry for 10 seconds. Add pork. Brown briefly, then stir-fry, stirring and tossing for 3 to 4 minutes, until pork turns white and is nearly cooked through. Remove pork from pan. Drain in a colander or on paper towels.
  • Add 1 tablespoon oil to the wok or skillet. When oil is hot, add ginger. Stir-fry for 10 seconds, then add peaches. Stir-fry for 1 minute, then add orange juice-brown sugar mixture, stirring to dissolve the sugar.
  • Stir the cornstarch and water mixture and add it to the juice, stirring continually to thicken. When the sauce has thickened, add the pork back into the pan. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.