Stir-fried Orange Pork with Vegetables and Peanuts

Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Well-trimmed pork loin, and especially pork tenderloin, are among the leanest cuts of pork. The tenderloin is also one of the most tender cuts of meat; it remains juicy if you cook it until it is just done, no longer. You can find it, often two to a package, in the meat section of the supermarket.

Ingredients

  • 8 ounces lean boneless pork loin or a tenderloin, cut into thin strips (1 to 1½ × ¼ × ¼ inch)
  • 1 teaspoon low-sodium soy sauce
  • ½ teaspoon grated orange zest
  • 1 garlic clove, crushed
  • ½ pound green beans, trimmed and cut on the diagonal into 1-inch lengths
  • 2 medium carrots, cut into strips (1 × ¼ × ¼ inch)

    Method

    • Stir the pork, soy sauce, grated orange zest, and crushed garlic in a small bowl. Cover and refrigerate for about 30 minutes.
    • Steam the green beans and carrots on a rack over 1 inch of simmering water, tightly covered, until crisp-tender, about 3 minutes. Rinse under cold water and set aside at room temperature.
    • Stir together the orange juice, honey, vinegar, soy sauce, and cornstarch in a small bowl. Stir in the hot pepper and set aside.
    • Just before serving, heat a large heavy nonstick skillet over high heat until hot enough to evaporate a drop of water upon contact. Add the oil, tilting the pan to coat. Add the orange zest and stir-fry until zest is fragrant and edges begin to brown, about 30 seconds. With a slotted spoon, transfer half of orange zest to a plate and set aside. Immediately add the ginger and garlic and stir-fry 30 seconds. Add the scallions, pepper, green beans, and carrots and stir-fry 2 minutes. Add the yellow squash and stir-fry 30 seconds. Scrape the contents of the pan into a serving dish and set aside, uncovered.
    • Reheat the pan over high heat until hot enough that a piece of the pork sizzles and browns instantly. Add the pork, a few pieces at a time, to prevent the pan from cooling down, and stir-fry, using a chopstick to keep pieces separated, until pork is browned on all sides, about 2 minutes.
    • Add the reserved vegetables to the sizzling pork all at once and stir to blend. Stir the orange juice mixture to blend. Pour juice mixture over the contents of the pan and stir-fry over high heat until mixture is coated and glazed.
    • Spoon the mixture into the serving dish, sprinkle with reserved orange zest and chopped peanuts, and serve with steamed rice or udon noodles, if desired.