Orange Pork Stir-Fry
Try orzo instead of the traditional rice with this stir-fry.
  • 1-1/3 cups water
  • 2/3 cup rice
  • 2 teaspoons vegetable oil
  • 3/4 pound well-trimmed pork loin, cut into 1/2-inch-thick strips
  • 1 tablespoon flour
  • 1 small onion, coarsely chopped
  • 3 garlic cloves, slivered
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons slivered orange zest
  • 1-1/2 cups diagonally sliced celery
  • 2 large carrots, shredded
  • 1 large red bell pepper, thinly sliced
  • 3/4 cup chicken broth, canned or homemade
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1-1/2 teaspoons cornstarch blended with 1 tablespoon water
  • 1/4 cup thinly sliced scallions

1. In medium covered saucepan, bring the water to a boil over high heat. Stir in rice, reduce heat to a simmer and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Lightly dredge pork in flour. Add pork to skillet and saute until cooked through, about 3 minutes. Transfer to a plate and cover loosely to keep warm.

3. Add onion, garlic, ginger and orange zest to skillet, and cook 1 minute. Add celery and cook 1 minute. Stir in carrots and bell pepper, and stir-fry until vegetables are crisp-tender, about 3 minutes.

4. Stir in broth, salt, red pepper flakes and cornstarch mixture, bring to a boil and cook until sauce is lightly thickened, about 1 minute. Return pork to skillet and simmer gently until heated through, about 1 minute. Stir in scallions and serve with rice.

Nutritional Information
Per serving: 325 calories, 7.8g total fat, 2g saturated fat, 2.8g monounsaturated fat, 2g polyunsaturated fat, 3.7g dietary fiber, 23g protein, 40g carbohydrate, 50mg cholesterol, 426mg sodium.
Good source of: beta-carotene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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