Chinese Orange Pork Chop Stir-fry

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about our editorial process
Rhonda Parkinson
Published on 02/05/20 by Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about The Spruce Eats's Editorial Process

Updated 02/05/20

Chinese style marinated pork

Akira Sakamoto/Aflo/Getty Images
  • Total: 37 mins
  • Prep: 30 mins
  • Cook: 7 mins
  • Yield: Serves 3 to 4
Nutritional Guidelines (per serving)
551 Calories
25g Fat
29g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 cornstarch 
  • 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

  1. Cut the pork chops into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.

  2. While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the baby carrots and cut in half. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

  3. 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.

  4. 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 and add the baby bok choy stalks. Cook briefly, add the leaves and stir-fry briefly until they turn bright green.

  5. Make a well in the middle of the wok and add the sauce. 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. Add a few drops of sesame oil and serve hot. Serve with cooked rice.