Tangerine-Marinated Pork With Stir-Fried Vegetables

Recipe Ingredients

1 cup	237ml	Tangerine juice - (abt 4 tangerines)
1/4 cup	59ml	Lime juice
1/4 cup	59ml	Low-sodium soy sauce - divided
2 tablespoons	30ml	Finely-minced garlic
1 lb	454g / 16oz	Boneless thin-cut pork loin chops
1 lb	454g / 16oz	Red bell pepper (large)
2 tablespoons	30ml	Peanut oil - divided
3 cups	711ml	Snow peas - trimmed
2		Green onions - chopped
1/2 tablespoon	7.5ml	Cornstarch
1/2 cup	8g / 0.3oz	Coarsely-chopped cilantro
1/2 cup	118ml	Roasted cashews - (optional)
		Salt - to taste
		Jasmine Rice
2 cups	320g / 11oz	Jasmine rice
2 1/2 cups	592ml	Water
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Low-sodium soy sauce

Recipe Instructions

Combine the tangerine juice, lime juice, 3 tablespoons of the soy sauce and the garlic in a bowl. Cut the pork chops into 1/8-inch-thick strips and place in the marinade.

While the pork is marinating, cut the red pepper in half and remove the seeds. Slice the halves lengthwise into 1/4-inch-wide strips. (If it is a long pepper, cut each half in half crosswise, then slice into 1/4-inch-wide strips.)

Make the Jasmine Rice: Place the rice in a colander and rinse under cold running water for 1 minute. Place the rice, water, butter and soy sauce in a saucepan and bring to a boil. Cover the pot, turn the heat to low and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove the rice from the heat and fluff with a fork.

Heat 1 tablespoon of the oil in a wok or large nonstick skillet over high heat until very hot. Drain the marinade from the pork and reserve. Add small batches of the pork to the wok and cook, stirring, until no longer pink and cooked through, about 3 minutes. Remove the cooked pork to a bowl and continue cooking the rest of the pork.

Remove all the pork, then add the remaining oil and the remaining soy sauce to the wok. Add the red pepper, snow peas and green onions and continue stirring on high heat until the vegetables are crisp-tender, about 3 to 4 minutes.

Stir a little of the reserved marinade into the cornstarch until smooth, then return to the rest of the marinade and add it to the wok. It will begin to boil immediately. Let it boil for a full minute, then add the cooked pork, cilantro and cashews, if using. Add salt to taste. Stir to combine and heat through. Serve on jasmine rice.

This recipe yields 4 servings.

Each serving: 360 calories; 506 mg sodium; 79 mg cholesterol; 20 grams fat; 11 grams saturated fat; 18 grams carbohydrates; 27 grams protein; 3.77 grams fiber.

Each serving of Jasmine Rice: 198 calories; 304 mg sodium; 8 mg cholesterol; 3 grams fat; 2 grams saturated fat; 37 grams carbohydrates; 4 grams protein; 1.80 grams fiber.

Source:
The Los Angeles Times, 03-13-2002

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