Tangelo Pork Stir Fry

By mbmitch

Recipe Nutrition
Per serving: 222 calories; 6 g fat (1 g saturated fat, 2 g mono unsaturated fat); 74 mg cholesterol; 16 g carbohydrates; 26 g protein; 3 g fiber; 274 mg sodium; 671 mg potassium Nutrition Bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).

Ingredients

• 2 tangelos, such as Minneolas or Honeybells
• 3 teaspoons toasted sesame oil, divided
• 1 pound pork tenderloin, trimmed and cut into thin strips
• 2 medium shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1/4 teaspoon crushed red pepper
• 2 red bell peppers, thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch

Preparation

Step 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.
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.
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.
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.