Recipe of the Week

Recipe of the Week
Tangerine Pork Stir-Fry


  • 1 pound boneless pork loin chops, cut into ¼-inch slices, trimmed
  • 1 cup white or brown rice
  • 7 or 8 seedless tangerines or 3 navel oranges, divided*
  • 3 T soy sauce
  • 1 T honey
  • 1 T cornstarch
  • 4 teaspoons canola oil
  • ½ large red onion, halved and cut into ½-inch slices
  • 2 teaspoons chopped fresh cilantro (optional)

You can also use 2/3 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step below that instructs you to juice the fruit.


  • 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
  • ¼-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, 3-4 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.

Makes 4 servings.

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