Citrus Pork Stir Fry
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.
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.