- 4
Ingredients
- 1 lb boneless pork loin, havled lengthwise, cut into thin strips
- 3 T peanut or other vegetable oil
- 2 T reduced-sodium soy sauce
- 1 T plus 2 tsp cornstarch
- 3/4 C beef broth, fat removed
- 2 T ketchup
- 1 tsp grated orange peel
- 3 slices 1/2-inch thick fresh ginger
- 1 large green pepper cut into 1-inch pieces
- 6 green onions, cut into 2-inch pieces
- 11 oz can mandarin oranges, drained
Preparation
Step 1
In medium bowl, combine pork strips, 1 T each oil, soy sauce and cornstarch until well mixed. Set aside.
In small bowl, combine remaining 1 T soy sauce, remaining 2 tsp cornstarch, broth, ketchup, and orange peel until well mixed.
In large skillet, heat 1 T oil over medium-high heat until. Add pork, marinade and ginger; cook, stirring constantly, until browned yet slightly pink in center, about 3 to 4 minutes. Remove and keep warm.
In same skillet add remaining 1 T oil, add green pepper and green onions; cook, stirring constantly, until green onions wilt, about 3 to 4 mintues. Return pork.
Stir reserved broth mixture; add to skillet. Bring to a boil, stirring. Add ornages; cook, stirring constantly, until pork is cooked through, about 2 to 3 minutes. Discard ginger slices.