Orange Pork Stir Fry
Words of wisdom from the family: “Zingy, tasty, bright.” Not to mention quick and easy! The original recipe can be found here, but frankly we made enough changes that it feels safe to call it our own work. Enjoy!
- 3 porkchops, chopped into large pieces
- 1 head broccoli, cut into small florets
- 1 8 oz. tray white mushrooms, cleaned and sliced
- 1 1/4 cup orange juice
- 1/2 cup low sodium soy sauce
- 2 tsp cornstarch
- 2-4 tbsp honey, to taste
- 1 tbsp sesame seeds
- 3 garlic cloves, minced; divided (2 + 1)
- 2 tsp ground ginger
- 1/2 tsp onion powder
- 1/2 cup all-purpose flour (or rice flour, or similar)
- olive oil
- salt and pepper to taste
- Chop the porkchops, broccoli, mushrooms, and garlic as indicated above. Set aside.
- Preheat a glug of oil in a large skillet along with 2 cloves of garlic. While it heats, coat the pork in flour- I’d recommend putting the pork and flour in a medium bowl and tossing it with your hands.
- Once the oil is hot, add the pork to the pan and toss to coat in oil and garlic. Drizzle a little bit of soy sauce and orange juice over top and toss again. Sear over medium heat, stirring frequently, until the pork is almost cooked through. With the size of our pieces, it took under five minutes.
- Add the broccoli and mushrooms, followed by another drizzling of soysauce and orange juice to moisten the pan. Add the last clove of garlic here.
- With a fork or whisk, mix the cornstarch into the orange juice. This will prevent clumping, and allow the cornstarch to do its job: thickening the sauce.
- Stir in the remaining soy sauce and orange juice/ cornstarch mixture. Add the ginger, sesame seeds, and onion powder here as well.
- Add the honey to your taste; we used a bit over 3 tbsp because it was a bit salty and punchy from the soy sauce. Depending on what kind of soy sauce you use, and how generous you are with the other seasonings, you may need more or less.
- Bring to a boil and let simmer for 10-20 minutes, stirring occasionally, until the sauce has reduced to your satisfaction. Serve over rice.
NOTES: This served about 3 with a good bit of leftovers, so around 4 in total. If it weren’t for the flour coating the pork, this would be gluten-free, though I think rice flour would work just fine in its place. I’m not familiar enough with meat substitutes to make any recommendations there, I’m afraid, but adventure is out there! If you find any successful (or unsuccessful!) adaptations let me know in a comment or message.