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Categories: Main courses, Quick and easy

Tangerine-marinated pork with stir-fried vegetables

Tangerine-marinated pork with stir-fried vegetables
Los Angeles Times

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 ... Read more

Total time: 20 minutes | Serves 4
  • 1 cup tangerine juice (from about 4 tangerines)
  • 1/4 cup lime juice
  • 1/4 cup low-sodium soy sauce, divided
  • 2 tablespoons finely minced garlic
  • 1 pound thin-cut boneless pork loin chops
  • 1 large red bell pepper
  • 2 tablespoons peanut oil, divided
  • 3 cups snow peas, trimmed
  • 2 green onions, chopped
  • 1/2 tablespoon cornstarch
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup roasted cashews, optional
  • Salt

Step 1Combine 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.

Step 2While 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.)

Step 3Heat 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.

Step 4Remove 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.

Step 5Stir 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.

Each serving:
360 calories; 506 mg sodium; 79 mg cholesterol; 20 grams fat; 11 grams saturated fat; 18 grams carbohydrates; 27 grams protein; 3.77 grams fiber.
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