Orange Ginger Pork And Veggies Food

QUICK ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

GINGER PORK IN ORANGE SAUCE

Steps:

• In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings.
• Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 2 to 3 minutes, stirring frequently, until brown. Stir in orange juice, brown sugar, orange peel and mushrooms. Reduce heat to low. Cover and cook about 15 minutes or until pork is tender.
• Meanwhile, cook couscous as directed on package. Stir orange sections into pork mixture. Serve over couscous.

ORANGE GINGER PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix orange marmalade, lemon juice, ginger, and mustard. Place pork in a medium baking dish.
• Bake 20 to 25 minutes in the preheated oven, then baste with the orange glaze. Continue baking to an internal temperature of 145 degrees F (63 degrees C), about 40 minutes more. Baste with the glaze every 10 minutes while baking. Let stand 10 minutes before carving.

ORANGE GINGER BEEF STIR-FRY

Steps:

• Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
• Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.
• Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.

ORANGE-GINGER CHICKEN AND VEGGIES

Steps:

• Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside., In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

ORANGE AND GINGER GRILLED PORK TENDERLOIN

Steps:

• To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
• Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
• To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
• Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
• Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

ORANGE-GINGER PORK CHOPS WITH DUMPLINGS

Steps:

• Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.
• Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.

ORANGE-GINGER PORK MEDALLIONS

Steps:

• Pat pork dry with paper towels. Cut tenderloin crosswise into 3/4 inch-thick slices. With meat mallet, or between two sheets of plastic wrap or waxed paper with rolling pin, pound each slice of pork into 1/2-inch-thick medallion.
• From 1 orange, grate peel and squeeze 1/2 cup juice. Slice remaining orange into 1/2-inch-thick slices; cut each slice in half. Set aside.
• In 4-quart chicken fryer, heat 2 teaspoons oil over medium heat until hot. Add medallions and sprinkle with salt. Cook until pork just looses its pink color throughout, about 2 1/2 minutes per side. Transfer medallions to platter; keep warm.
• In same pan, heat remaining 1 teaspoon oil. Add green onion and grated orange peel until green onions are lightly browned and tender, 2 to 3 minutes. Add orange slices and juice to skillet; cook 1 minute. Return pork medallions to skillet; heat through.

CHINESE ORANGE PORK CHOP STIR-FRY

Steps:

• Gather the ingredients.
• Cut the pork chops into 1-inch cubes.
• Add the rice wine and cornstarch and marinate for 30 minutes.
• While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy , drain, and chop, separating the leaves and the stalks.
• Cut baby carrots in half.
• Combine sauce ingredients in a small bowl, set aside. Combine the cornstarch and water in a small bowl and set aside.
• Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.
• Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly.
• Add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.
• Make a well in the middle of the wok and add the sauce.
• Turn up the heat, give the cornstarch and water mixture a quick re-stir, and add it to the sauce, stirring quickly to thicken. Mix everything together.
• Add a few drops of sesame oil and serve hot. Serve with cooked rice.

STIR-FRIED PORK WITH FIVE VEGETABLES

Steps:

• Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
• Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
• Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
• Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.