Tangerine Pork Stir-Fry

 

1 pound boneless center loin chops, cut into 1/4-inch slices, trimmed

1 cup white rice, or brown rice

7 – 8 seedless tangerines*, OR 3 navel oranges, divided*

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon cornstarch

4 teaspoons canola oil

1/2 large red onion, halved and cut into 1/2-inch slices

2 teaspoons fresh cilantro, chopped (optional)

 

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 23 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 1/4-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 to 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 ostructs you to juice the fruit.