Mandarin Pork

By Cookie_Yi • February 7, 2011 • 0 Comments

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Author Notes: The orange flavor of this dish pairs perfectly with the Teriyaki Sauce. Serve this stir-fry with hot cooked rice or rice noodles and it's a quick and easy meal! - Cookie_Yi

Serves 4

11 ounces Can of Mandarin Oranges
1 tablespoon cornstarch
2 tablespoons Teriyaki Sauce
1 pound boneless pork chops, cut into bite-size pieces
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
1 red bell pepper, seeded and cut into strips
1 small onion, diced
1 tablespoon ginger, minced
2 cloves of garlic, minced

1. Drain oranges, reserving juice. In a small bowl, stir together the cornstarch, Teriyaki sauce and reserved juice mixture until smooth. Set aside.
2. In a bowl, whisk together the flour and salt; add the pork and toss to coat.
3. In a nonstick skillet, heat oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes; turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate.
4. Add the pepper and onion, and stir-fry until crisp-tender, 3-4 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork and oranges until heated through. Serve with rice.