Tangerine Pork Stir-Fry

  • Yield: 4 servings


1pound boneless center loin chops, cut into 1/4-inch slices, trimmed
1cup white rice or brown rice
7 to 8-- seedless tangerines OR 3 navel oranges, divided*
3tablespoons soy sauce
1tablespoon honey
1tablespoon cornstarch
4teaspoons canola oil
1/2large red onion, halved and cut into 1/2-inch slices
2teaspoons fresh cilantro, chopped (optional)


  1. Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
  2. While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 2/3 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside.
  3. Cut fruit into bite-sized pieces. Set aside. In a large wok or skillet over medium-high heat, warm oil.
  4. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry over rice sprinkled with cilantro, if desired.
*You can also use 2/3 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step that instructs you to juice the fruit.

Nutritional Info *per serving

  • Calories 440
  • Fat 10g
  • Saturated Fat 2g
  • Cholesterol 85mg
  • Sodium 1220mg
  • Carbohydrate 51g
  • Fiber 4g
  • Protein 37g