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Tangerine Pork Stir-Fry<\/p>\nTangerine Pork Stir-Fry<\/p>\n
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1 pound boneless center loin chops, cut into 1\/4-inch slices, trimmed<\/p>\n
1 cup white rice, or brown rice<\/p>\n
7 – 8 seedless tangerines*, OR 3 navel oranges, divided*<\/p>\n
3 tablespoons soy sauce<\/p>\n
1 tablespoon honey<\/p>\n
1 tablespoon cornstarch<\/p>\n
4 teaspoons canola oil<\/p>\n
1\/2 large red onion, halved and cut into 1\/2-inch slices<\/p>\n
2 teaspoons fresh cilantro, chopped (optional)<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n