Now we’re finally getting towards a point where society can interact with each other again, albeit still limited as to what we can do, at least there are shops we can visit again and of course the gym too!
So this fast-to-fix stir-fry really stands out as a perfect recipe to give a go this month, for evenings when you’re in a rush to cook a healthy meal. The citrus glaze that coats the tender pork and vegetables is ridiculously tasty. Ginger, garlic and orange juice provide additions to its terrific taste.
SERVES 4 | TOTAL COOK TIME = 25 mins
Per Serving = 371 Cals | Fat 6g | Carbs 51g | Protein 29g
INGREDIENTS
1 tablespoon cornstarch
1 cup orange juice (no bits)
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon extra virgin olive oil
1 small onion, sliced
1/4 pound fresh snow peas
1/2 sweet red pepper, julienned
Hot cooked boiled rice
Optional: Chopped green onion and sesame seeds
METHOD
In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes.
Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
Serve with the hot cooked boiled rice.
(Optional) Garnish with green onion and sesame seeds, if desired.