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
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Ingredients
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11 ounces
Can of Mandarin Oranges
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1 tablespoon
cornstarch
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2 tablespoons
Teriyaki Sauce
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1 pound
boneless pork chops, cut into bite-size pieces
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1/4 cup
all-purpose flour
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1/2 teaspoon
kosher salt
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1 tablespoon
vegetable oil
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1
red bell pepper, seeded and cut into strips
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1
small onion, diced
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1 tablespoon
ginger, minced
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2
cloves of garlic, minced
Directions
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1. Drain oranges, reserving juice. In a small bowl, stir together the cornstarch, Teriyaki sauce and reserved juice mixture until smooth. Set aside.
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2. In a bowl, whisk together the flour and salt; add the pork and toss to coat.
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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.
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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.
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