Orange Pork Stir-Fry

Chinese Orange Pork Stir-Fry Recipe with Rice and Green Pepper

Region / culture: China | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 4

Introduction

Orange Pork Stir-Fry is a delicious and flavorful dish that combines the tangy taste of orange with tender pork and crunchy vegetables. This recipe is easy to make and perfect for a quick weeknight meal.

History

The combination of orange and pork in stir-fry dishes has been a popular choice in Chinese cuisine for centuries. The sweet and sour flavors of orange complement the savory taste of pork, creating a harmonious balance of flavors.

Ingredients

0.5 cup orange juice
2 tbsp sesame oil, divided
2 tbsp soy sauce
1 clove garlic, minced
1 tbsp sherry
2 tsp minced fresh ginger
1 tsp fresh grated orange peel
0.75 lb (340 g) pork tenderloin, cut into strips
3 cup mixed fresh vegetables (choose from the following): green pepper, red pepper, snow peas, carrots, green onions, mushrooms or onions
1 tbsp cornstarch
0.5 cup unsalted cashews bits or halves
3 cup hot cooked rice

How to prepare

In a small bowl, combine orange juice, 1 tbsp of sesame oil, soy sauce, garlic, sherry, ginger, and orange peel.
Add the pork to the marinade and let it marinate for one hour. Drain the pork and reserve the marinade.
Heat the remaining 1 tbsp of oil in a large skillet or wok over medium-high heat.
Add the pork and stir-fry for 3 minutes, or until the pork is lightly browned.
Add the vegetables and stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp.
Combine cornstarch with the reserved marinade and add it to the pan. Stir until thickened.
Add cashews and cook for 1 minute longer.
Serve immediately over rice.

Variations

Substitute chicken or tofu for the pork for a different flavor.
Add your favorite vegetables such as bell peppers, broccoli, or snap peas for extra crunch.

Cooking Tips & Tricks

Make sure to marinate the pork for at least one hour to allow the flavors to fully develop.

- Use a hot skillet or wok to quickly stir-fry the ingredients and retain their crisp texture.

- Be careful not to overcook the pork, as it can become tough and dry.

Serving Suggestions

Serve Orange Pork Stir-Fry over hot cooked rice for a complete and satisfying meal.

Cooking Techniques

Stir-frying is a quick and efficient cooking technique that involves cooking ingredients in a hot pan or wok with constant stirring.

Ingredient Substitutions

You can use orange zest instead of fresh grated orange peel for a similar flavor.

Make Ahead Tips

You can marinate the pork in advance and store it in the refrigerator until ready to cook.

Presentation Ideas

Garnish the dish with fresh cilantro or green onions for a pop of color.

Pairing Recommendations

Orange Pork Stir-Fry pairs well with steamed vegetables or a side salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

One serving of Orange Pork Stir-Fry contains approximately 400 calories.

Carbohydrates

Orange Pork Stir-Fry contains approximately 45 grams of carbohydrates per serving.

Fats

This dish has about 15 grams of fat per serving.

Proteins

Each serving of Orange Pork Stir-Fry provides around 25 grams of protein.

Vitamins and minerals

This recipe is rich in vitamin C from the orange juice and vegetables, as well as iron and zinc from the pork.

Alergens

This recipe contains soy and nuts (cashews), which may be allergens for some individuals.

Summary

Orange Pork Stir-Fry is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Orange Pork Stir-Fry is a delicious and nutritious dish that is perfect for a quick and easy weeknight meal. With a balance of flavors and textures, this recipe is sure to become a family favorite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Orange Pork Stir-Fry. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, whom we affectionately called Nai Nai, was known throughout the village for her incredible cooking skills. She had a knack for creating delicious dishes out of the simplest ingredients, and everyone looked forward to her meals.

One day, Nai Nai was visiting a friend in a neighboring village and she brought me along. As we sat in her friend's kitchen, I watched in awe as they prepared a dish that I had never seen before. The sweet and tangy aroma of oranges filled the room, and I couldn't wait to taste whatever they were cooking.

As I watched closely, I saw Nai Nai expertly slicing thin strips of pork and marinating them in a mixture of soy sauce, rice wine, and ginger. She then stir-fried the pork in a hot wok until it was perfectly cooked and tender. Finally, she added a generous amount of freshly squeezed orange juice and zest, along with a splash of vinegar and sugar, to create a sticky and flavorful sauce.

I was mesmerized by the entire process and knew that I had to learn how to make this dish myself. Nai Nai saw the excitement in my eyes and promised to teach me her recipe once we returned home.

Over the next few weeks, Nai Nai patiently guided me through the steps of making Orange Pork Stir-Fry. She taught me the importance of using high-quality ingredients and the proper techniques for slicing and marinating the pork. She also shared her secret tips for achieving the perfect balance of flavors in the sauce, using just the right amount of sweetness and acidity.

As I practiced making the dish over and over again, I began to develop my own unique twist on the recipe. I added extra vegetables such as bell peppers and snow peas for crunch and color, and I experimented with different ways to enhance the orange flavor, whether it be through fresh juice or a hint of orange liqueur.

Before long, I had mastered the art of making Orange Pork Stir-Fry, and it became a staple in our household. Whenever we had guests over for dinner, I would proudly serve up this dish, and it never failed to impress.

Years passed, and I eventually moved to the United States, bringing my beloved recipe with me. I continued to cook Orange Pork Stir-Fry for my family and friends, sharing the story of how I learned to make it from my grandmother in China. It became a symbol of my heritage and a way to connect with my roots, even as I adapted to a new culture and cuisine.

As I grew older, I realized the true value of the recipes that Nai Nai had passed down to me. They were not just a collection of instructions for making delicious meals, but a reflection of our family's history and traditions. Each dish carried with it memories of shared moments in the kitchen, laughter around the dinner table, and the love that bound us together.

Today, as I stand in my own kitchen preparing Orange Pork Stir-Fry for my grandchildren, I feel a sense of gratitude for the culinary legacy that Nai Nai left behind. Her recipes have not only nourished our bodies but also our souls, reminding us of the importance of family, tradition, and the simple pleasures of a home-cooked meal.

And as I watch my grandchildren savoring every bite of the dish that I learned to make so many years ago, I know that they too will carry on the tradition of Orange Pork Stir-Fry, passing it down to future generations and keeping alive the spirit of my beloved Nai Nai.