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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 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


  • 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.


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.