When I’m looking to cook something healthy with what I have on hand, I almost invariably cook Chinese food. I have found the yummiest light Chinese recipes on Cooking Light’s website. My favorite is the orange shrimp stir fry. Well, I didn’t have shrimp or green onion for it, so I subbed it with pork and chopped onion, and it was still delicious. I do think I prefer the shrimp, though.
Everyone is crazy about Sriracha now, but I love chile paste with garlic, which is like a concentrated version of Sriracha with red pepper flakes in it. If you keep that, honey, ginger (which can be frozen), garlic, soy sauce, vinegar, and sesame oil on hand, you will always have the makings for a delish stir fry.
Spicy Orange Pork Stir Fry
- 1 1/2 pounds of pork tenderloin or deboned pork chop, sliced into strips
- 1 tablespoon of corn starch
- 1 medium onion, sliced
- 1/4 cup fresh juice from orange
- zest of half an orange
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile paste with garlic (such as sambal oelek)
- 2 tablespoons canola oil
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
Sprinkle pork with cornstarch and toss well to coat. Set aside.
Combine juice, zest, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add your pork, ginger, and minced garlic and saute around 6 minutes or until your pork is cooked through. Add your juice mixture and cook around 2 minutes until the sauce thickens up.
Serve over rice or noodles!