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
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.
Barbara says
I printed out your "printer friendly" recipe and it printed 12 pages. It could have fit on one page. You and your web site ought to be ashamed of yourself. I will never visit your site again.
thekitchenprep says
Hi Barbara, the recipe you printed happens to be one that was created before the "Print Friendly" button was installed -- it definitely should not have printed 12 pages! That's awful. Since I have over 500 recipes on the site, it will take me some time to go through and update each post so that the button works as it should. Normally, you can see a "print preview" of what will actually print out, and it will tell you how many pages and allow you to deselect any that you don't want printed -- I'm guessing you didn't take a look at that before hitting "print." I apologize for the unfortunate incident, but I can't say I'm ashamed of myself as I've never had anyone else tell me this was an issue. Now that I know, I can look into it and try to make sure it doesn't happen to someone else. Thanks for the heads up.
Helen says
I clicked on the print friendly icon - nothing. Had to copy and paste and when I did, it included more than just the recipe that I highlighted.
thekitchenprep says
Hi Helen, Thanks for letting me know. I just made a change to the post that should help with printing the correct area. Simply click the "Print Recipe" button inside the Recipe Box and it should work. Let me know if you have any trouble.