Citrus Pork Stir Fry

It's happening.

In the past week I have:

- Honked at "irresponsible kids" skateboarding in the middle of the road
- Pulled silver hairs from my head
- Slathered my face in expensive moisturizer before bed
- Thought to myself that my new comforter was the best Christmas gift I've gotten in a while
- Realized that Josh Duhamel looks even better with salt & pepper hair
- Admitted {out loud} that my favorite radio station is Legends 100.3 {think Frank Sinatra, Ella Fitzgerald, Tony Bennet... etc.}
- Fallen asleep before 9:30pm

I also saw a photo of myself from just 5 years ago and thought, "Gah, I look so... rested."

I'm a mom. In my mid-thirties. And there are times I see young girls and think that their shorts are inappropriately short.

::: Buries head in laundry pile composed entirely of yoga pants :::

Getting to this part of life has made me realize the importance of quick dinners. Mostly because by the time my husband gets home, I cook, we eat, clean up and go through the playtime-bath time-bedtime routine for our kiddo, we have about 45 seconds left before both of us "shut down" for the night. {Meaning, we pass out on the couch while attempting to watch something.} I'm all for anything that will shorten the evening "to do's" and lengthen our downtime together.

Whether or not you're facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

I never used to know what to do with thin-cut boneless pork chops because they're so easy to overcook if you're pan searing or baking them, but I love how they work with this stir fry. They're the perfect thickness for cutting into thin strips like you'd get in a takeout meal. If you're not into pork, you can sub it out for chicken or even portobello mushrooms for a veggie version. You can also use any vegetables you have on hand to toss into this dish: peppers, zucchini, snow peas, you name it!

I used orange juice and zest here, but I've also made it with lime juice and it turned out just as good {though a little more on the tart side}.

The citrusy sauce brings it all together for a fast, filling meal that will leave you with plenty of time for doing whatever it is you'd rather be doing after dinner... or let's face it, for getting some extra shut eye.

Maybe that'll get back that "rested" look I haven't seen in a while.

Citrus Pork Stir Fry

Dianna Muscari | The Kitchen Prep

Whether or not you’re facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 pound thin-cut boneless pork chops sliced into strips
• 1 small onion sliced
• 2 cups broccoli florets
• 1 cup carrots sliced into strips {I used halved baby carrots}
• 4 scallions chopped {plus extra for garnish}

For sauce:

• ¼ cup low sodium soy sauce or tamari
• ¼ cup fresh orange juice
• 1 teaspoon orange zest
• 2 teaspoons sriracha
• 1 garlic clove grated or minced
• 1 tablespoon honey
• 1 tablespoon rice vinegar {or white balsamic}
• 1 tablespoon cornstarch

Instructions

 

• Heat about a tablespoon of oil in a wok or a large pan over high heat. Add pork to hot oil and cook until lightly browned {it doesn't have to be all the way cooked through at this point}. Remove pork from pan with a slotted spoon and place on a plate. Set aside.
• Add onion, broccoli and scallions to the hot oil and cook until the vegetables are beginning to become tender.*
• Meanwhile, in a small bowl, combine all sauce ingredients. Whisk until smooth, making sure you don't have any lumps of cornstarch.
• Add pork {and juices that have accumulated on the plate} back into the pan with the vegetables. Pour in sauce and toss together to coat. Cook until the sauce thickens a bit, about 1 to 2 minutes. Cover the pan and turn the heat down to low to allow the pork to cook through, about 3-5 more minutes.
• Before serving, add the remaining scallions for a fresh crunch. Serve hot with a side of rice or quinoa.

Notes

Adapted from Martha Stewart 

*If the pan is too dry or beginning to burn, add about ¼ cup water to the pan and scrape up the brown bits.