Quick Orange Pork Stir Fry Food

QUICK ORANGE PORK STIR FRY

Steps:

• Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
• Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
• Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture; cook and stir until heated through, about 1 minute.

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.

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• For the stir fry: Cook the rice according to the package directions.
• Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
• Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
• Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
• Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
• Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

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.

"NEXTOVER" CHILE-ORANGE PORK STIR-FRY

Steps:

• Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
• Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
• Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.

QUICK PORK AND SHRIMP STIR-FRY

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.

SPICY ORANGE PORK STIR-FRY

Steps:

• Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add meat; cook and stir 5 min. or until done. Remove from heat; cover to keep warm.
• Add remaining dressing, soy sauce and Sriracha sauce to skillet; mix well. Stir in vegetables and oranges; cook and stir 5 min. or until heated through.
• Return meat to skillet; cook and stir 1 min. or until heated through. Sprinkle with nuts.

SPICY ORANGE STIR FRY SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Toss with your favorite stir fry and serve hot!

ORANGE PORK AND ASPARAGUS STIR-FRY

Steps:

• Grate 1 tsp peel from one orange and squeeze 1/4 cup juice.
• Cut peel and pith from other orange and cut it into 1/4 inch slices cutting each slice into quarters.
• In non stick skillet, heat 1/2 tsp olive oil over med heat til hot but not smoking.
• Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
• Cook 2 minutes or until pork loses pink color, stirring frequently.
• Transfer to plate.
• Repeat.
• To same skillet add asparagus, garlic, orange peel, remaining 1/4 tsp salt and water.
• Cover and cook about 2 minutes until tender crisp.
• Return pork to skillet.
• Add orange juice and orange pieces.
• Heat through stirring often.
• Serve.