Monday, January 31, 2011

Celebrating Chinese New Year Early!

Thursday is Chinese New Year so I decided to start the week off with something (sorta) Chinese. It's my version of Teriyaki Orange Pork Stir-fry and although it's not authentic, it tasted VERY good! The flour dredge made the pork really tender with a slightly brown crust. The Teriyaki Orange Sauce had so much flavor and was just perfect on top of the rice! I think this chef deserves a Red Envelope! :)


1/2 (11oz) can Mandarin oranges
1 tsp cornstarch
1 Tbsp teriyaki sauce
4-6 oz boneless pork chop, cut into bite-size pieces
2 Tbsp flour
1/4 tsp salt
1 Tbsp vegetable oil
1/2 red bell pepper, cut into strips
1/4 c onion, diced
1 tsp minced garlic
1 tsp minced ginger
Hot cooked rice, for serving


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.

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