1. Cut pork into ˝-in.-thick slices and then crosswise into ˝-in.-
thick pieces. Season with salt and pepper; toss with 1 tbsp
cornstarch. Reserve. Peel 3 long strips of tangerine zest, about 1
in. wide. Reserve. Cut pith and remaining peel from tangerine.
Segment tangerine; reserve with any juice.
2. Heat 1 tbsp canola oil in a wok over high. Add pork and stir-fry
until golden and almost cooked through. Remove pork; reserve.
Add remaining canola oil and reserved zest to wok and stir-fry
until browned at the edges, about 30 sec. Remove; set aside.
3. Add red onion and peppers and fry until browned and tender,
about 2 min. Add ginger and garlic and sauté for 30 sec. Add peas
and chicken stock, cover and cook for 2 min or until peas are
bright green. Add chili sauce and Worcestershire.
4. Mix 1 tbsp cornstarch with 1 tbsp water; stir into sauce. Sliver
fried zest and add to wok along with pork. Simmer until sauce is
thickened and pork is cooked through. Stir in tangerine segments,
juice and sesame oil, and sprinkle with green onions. Serve.
Originally Submitted
11/29/2013
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