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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
- 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.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
A Case for Cooked Fruit
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