Tangelo Pork Stir-Fry
This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as Minneolas or Honeybells.
Prep Time:
45 mins
Total Time:
45 mins
Servings:
4 servings, about 1 1/4 cups each
Ingredients
-
2 tangelos, such as Minneolas or Honeybells
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3 teaspoons toasted sesame oil, divided
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1 pound pork tenderloin, trimmed and cut into thin strips
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2 medium shallots, thinly sliced
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2 cloves garlic, minced
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2 tablespoons minced fresh ginger
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1/4 teaspoon crushed red pepper
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2 red bell peppers, thinly sliced
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2 stalks celery, thinly sliced
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon rice vinegar
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2 teaspoons cornstarch
Directions
1.
Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
2.
Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
3.
Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
4.
Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
Nutrition information
Calories 226, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 63 mg, Sodium 329 mg, Carbohydrate 16 g, Fiber 3 g, Protein 25 g, Potassium 562 mg. Daily Values: Vitamin A 40%, Vitamin C 220%. Exchanges: Fruit 0.5,Vegetable 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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