Tangerine-marinated pork with stir-fried vegetables
When one of our neighbors brought over a bag of tangerines, I juiced some and made a citrus marinade. It turned out to be perfect for this pork stir-fry.
You can vary this dish in several ways. Substitute chicken for the pork, if you prefer, using four boneless, skinless breasts or thighs. And though this calls for snow peas and a bell pepper, you can add your family’s favorite vegetables. Finally, it’s good over jasmine rice, but for a switch try the pork over a bed of Asian noodles.
Combine the tangerine juice, lime juice, 3 tablespoons of the soy sauce and the garlic in a bowl. Cut the pork chops into 1/8-inch-thick strips and place in the marinade.
While the pork is marinating, cut the red pepper in half and remove the seeds. Slice the halves lengthwise into 1/4-inch-wide strips. (If it is a long pepper, cut each half in half crosswise, then slice into 1/4-inch-wide strips.)
Heat 1 tablespoon of the oil in a wok or large nonstick skillet over high heat until very hot. Drain the marinade from the pork and reserve. Add small batches of the pork to the wok and cook, stirring, until no longer pink and cooked through, about 3 minutes. Remove the cooked pork to a bowl and continue cooking the rest of the pork.
Remove all the pork, then add the remaining oil and the remaining soy sauce to the wok. Add the red pepper, snow peas and green onions and continue stirring on high heat until the vegetables are crisp-tender, about 3 to 4 minutes.
Stir a little of the reserved marinade into the cornstarch until smooth, then return to the rest of the marinade and add it to the wok. It will begin to boil immediately. Let it boil for a full minute, then add the cooked pork, cilantro and cashews, if using. Add salt to taste. Stir to combine and heat through. Serve on jasmine rice.
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