Chinese Orange Pork Chop Stir-fry
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Nutritional Guidelines (per serving) | |
---|---|
551 | Calories |
25g | Fat |
29g | Carbs |
54g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 551 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 9g | 47% |
Cholesterol 148mg | 49% |
Sodium 750mg | 33% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 5g | 16% |
Protein 54g | |
Calcium 373mg | 29% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Some nights you just want to do something different with your pork chops. Look no further than this quick stir-fry recipe! Feel free to add a bit of soy sauce and/or sugar when stir-frying the baby bok choy.
Ingredients
- 4 boneless pork chops (about 1 1/2 pounds)
- For Marinade:
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons cornstarchÂ
- For Sauce:
- 1/3 cup orange juice
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 1/2 teaspoons liquid honey
- Other:
- 2 slices ginger, chopped
- 1 garlic clove, chopped
- 2 baby bok choy
- 1/2 cup baby carrots
- 2 teaspoons cornstarch mixed in 4 teaspoons water
- A few drops sesame oil, as needed
- 4 tablespoons oil for stir-frying, or as needed
Steps to Make It
-
Gather the ingredients.
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Cut the pork chops into 1-inch cubes.
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Add the rice wine and cornstarch and marinate for 30 minutes.
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While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks.
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Cut baby carrots in half.
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Combine sauce ingredients in a small bowl, set aside. Combine the cornstarch and water in a small bowl and set aside.
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Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.
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Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly.
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Add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.
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Make a well in the middle of the wok and add the sauce.
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Turn up the heat, give the cornstarch and water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix everything together.
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Add a few drops of sesame oil and serve hot. Serve with cooked rice.
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