Orange-Sesame Pork with Napa Slaw

By jeknudson

Ingredients

• 4 cups thinly sliced napa (Chinese) cabbage
• 4 (1/4-inch) diagonally cut green onions
• 2 navel oranges, divided
• 2 tablespoons dark sesame oil, divided
• 1 tablespoon rice vinegar
• 1 tablespoon lower-sodium soy sauce, divided
• 1/2 teaspoon crushed red pepper, divided
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless center-cut loin pork chops, cut into 1/4-inch-thick slices
• 1 tablespoon canola oil
• 2 cups cooked brown rice
• 2 teaspoons sesame seeds, toasted

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place cabbage and green onions in a large bowl. Peel and section 1 orange over bowl, squeezing membranes to extract juice. Add sections, 1 tablespoon sesame oil, vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon red pepper; toss.

2. Juice remaining orange. Combine juice, oyster sauce, remaining 1/4 teaspoon red pepper, and remaining 1 tablespoon sesame oil in a small bowl. Combine remaining 2 teaspoons soy sauce, cornstarch, black pepper, and pork in a large bowl; toss to coat pork.

3. Heat a large cast-iron skillet or wok over high heat. Add canola oil; swirl to coat. Add pork in a single layer; cook 4 minutes or until browned, stirring after 2 minutes. Add juice mixture; cook 1 minute or until mixture bubbles and thickens slightly, stirring frequently. Divide rice and slaw among 4 plates. Top rice with pork mixture; sprinkle with sesame seeds.