Citrus Infused Spicy Pork Stir Fry
Delight your taste buds with this Citrus Infused Spicy Pork Stir Fry, featuring tender pork tenderloin marinated in a zesty orange sauce and Thai spices. The dish combines the vibrant flavors of freshly squeezed orange juice with the bold heat of Thai garlic curry paste, creating a harmonious balance of sweet and spicy. Toss in a medley of colorful chop suey vegetables and savory mushrooms for a crunchy texture. Perfect over steaming rice or tossed noodles, this dish not only brings a burst of citrus freshness but also serves as a satisfying and captivating meal for any occasion.
6
Servings
75
Calories
11
Ingredients
Ingredients
olive oil
2 (tablespoons)
pork tenderloin
1 (lb, cubed)
chop suey vegetables
28 (ounces, drained)
mushrooms
0.5 (cup, sliced)
ginger powder
2 (teaspoons)
Thai garlic curry paste
0.75 (tablespoon)
soy sauce
2 (tablespoons)
freshly squeezed orange juice
1 (cup)
garlic clove
1 (minced)
cornstarch
2 (tablespoons)
orange zest
0.25 (teaspoon (optional))
Instructions
1
Heat olive oil in a large wok or skillet over medium-high heat.
2
Add cubed pork tenderloin to the wok and sauté for about 5-7 minutes, or until the pork is browned and cooked through.
3
Stir in the minced garlic and sauté for another 30 seconds, being careful not to let it burn.
4
Add the drained chop suey vegetables and sliced mushrooms to the pan; stir-fry for approximately 5 minutes until the vegetables are tender yet crisp.
5
While vegetables are cooking, in a small measuring cup, freshly squeeze the juice from two oranges to yield about 1 cup.
6
In the cup with orange juice, mix in the ginger powder, Thai garlic curry paste, and soy sauce, stirring until well combined.
7
Pour the orange sauce over the cooked pork and vegetables in the wok and continue to stir-fry for an additional 5 minutes, allowing the flavors to meld.
8
Remove about 1/4 cup of the sauce from the wok and whisk in the cornstarch until smooth to form a slurry.
9
Increase the heat to high and add the cornstarch mixture back into the wok, stirring constantly until the sauce thickens, about 2-3 minutes.
10
If desired, sprinkle with optional orange zest before serving.
Nutrition Information
2.5
Fat
7.5
Carbs
5.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Infused Spicy Pork Stir Fry?
It is a vibrant dish featuring tender pork tenderloin marinated in a zesty orange sauce with Thai spices and a medley of vegetables.
How many servings does this recipe yield?
This recipe yields 6 servings.
What are the primary proteins used in this dish?
The primary protein is 1 pound of cubed pork tenderloin.
How many calories are in one serving of this stir fry?
Each serving contains approximately 75 calories.
What is the fat content per serving?
There are 2.5 grams of fat per serving.
How many carbohydrates are in each serving?
There are 7.5 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 5.5 grams of protein.
What type of cooking oil is recommended?
The recipe calls for 2 tablespoons of olive oil.
How long should the pork be cooked?
The pork should be sautéed for about 5-7 minutes until browned and cooked through.
What vegetables are included in this recipe?
The dish includes 28 ounces of drained chop suey vegetables and 0.5 cup of sliced mushrooms.
What provides the spicy heat in this recipe?
The heat comes from 0.75 tablespoons of Thai garlic curry paste.
How do you prepare the citrus sauce?
Mix 1 cup of freshly squeezed orange juice with ginger powder, Thai garlic curry paste, and soy sauce.
How do you thicken the stir fry sauce?
Whisk 2 tablespoons of cornstarch into 1/4 cup of the sauce to create a slurry, then add it back to the wok and cook on high heat.
Can I add orange zest to this dish?
Yes, you can optionally sprinkle 0.25 teaspoons of orange zest over the dish before serving.
What is the recommended cooking vessel?
A large wok or skillet is recommended for this stir fry.
How long should the vegetables be stir-fried?
The vegetables should be stir-fried for approximately 5 minutes until tender yet crisp.
How much ginger is used?
The recipe uses 2 teaspoons of ginger powder.
How much soy sauce is required?
You will need 2 tablespoons of soy sauce.
How many oranges are needed to get the required juice?
Usually, two oranges are needed to yield the required 1 cup of juice.
When should the minced garlic be added?
Add the minced garlic after the pork is browned and sauté for 30 seconds.
Is this dish better served with rice or noodles?
It can be served over either steaming rice or tossed noodles.
How long does the final thickening process take?
The sauce should thicken in about 2-3 minutes once the cornstarch slurry is added.
Should the chop suey vegetables be drained?
Yes, the recipe specifies that the vegetables should be drained before adding them to the wok.
What is the flavor profile of this meal?
It is a harmonious balance of sweet citrus and bold spicy Thai flavors.
How many garlic cloves are used?
The recipe calls for one minced garlic clove.
Can I use fresh ginger instead of ginger powder?
While the recipe calls for powder, fresh ginger can often be substituted for a more pungent flavor.
Is this a quick meal option?
Yes, it is tagged as a quick meal and a healthy dinner option.
How much orange zest should I use?
You can use about 0.25 teaspoon of orange zest if desired.
What is the texture of the vegetables in this dish?
The vegetables should be cooked until they are tender yet remain crunchy.
Does the recipe require high heat?
High heat is used specifically when adding the cornstarch mixture to thicken the sauce.