Orange-Sesame Pork Stir-Fry

Confession - I have been cooking so much these past couple weeks - and loving every minute! After months of constant after school activities and rushing around from 3pm-8pm, we decided to take a break. No activities Monday through Thursday and now only another month of Friday night hockey practice. If you have a crazy schedule and just need a little down time, I highly recommend it! Homework has been getting done without complaint (okay... maybe just a little, but honestly - evenings have been so great). We've had time to play games, snuggle on the couch, watch some shows and just relax! Plus the boys have been helping me make dinner! Baseball season will be on us soon enough - well, that is assuming the bazillion feet of snow melt before July - hahahahaha, so I'm just going to enjoy this next month or so and keep the activities to a minimum.

There are few things I enjoy more than a quick and easy weeknight dinner that takes less than 30 minutes from start to finish and this recipe fits the bill. Veggies + protein + a sweet and tangy sauce = better than take out and so much healthier. This dinner was gobbled up by everyone and luckily I had a little left for lunch leftovers. I think this would be yumm-o with shrimp, too - so that is on the menu text time!

Orange Sesame Pork Stir-Fry

1 pound boneless, center cut pork chops, sliced into thin strips, cross-wise
1/4 teaspoon ground black pepper
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon corn starch
3 teaspoons canola oil (divided)
1 red bell pepper, sliced lengthwise in 1/4 inch strips
2 cups snow peas
juice of 1 navel orange
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper
1 1/2 teaspoons oyster sauce

1. Mix orange juice, sesame oil, crushed red pepper, and oyster sauce in a small bowl and set aside.
2. In a large bowl, toss pork strips with black pepper, cornstarch, and soy sauce. Set aside.
3. Heat a large skillet or wok over med-high heat with 2 teaspoons canola oil.
4. Add bell pepper and snow peas - cook, stirring frequently for 4-5 minutes until browned, tender, but still a bit crispy
5. Remove vegetables from pan and set aside.
6. Place remaining 1 teaspoon of canola oil in pan, then add pork strips.
7. Cook 4-5 minutes, stirring every minute or so until browned on all sides. Add orange-sesame sauce mixture and cook an additional minute or so, stirring well until sauce thickens.
8. Add bell pepper/snow pea mixture to the pan and stir to coat well with the sauce. Remove from heat and serve with brown rice and orange slices. 

This was a big hit with my whole family. the kids really liked the flavor of the sauce. I found the oyster sauce in the Asian section of the grocery store. So skip the take-out and make this!

Adapted from Cooking Light

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