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.

Recipe Categories

Appetizers 43 Articles

Breakfast 25 Articles

Desserts 63 Articles

Dinners 131 Articles

Drinks 39 Articles

Salads 19 Articles

Seasonal 20 Articles

Side Dishes 55 Articles

Snacks 22 Articles

Soups 17 Articles