- 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.