Szechuan Orange Pork

Spicy but sweet with orange, this is a superb Chinese main course to serve with rice and stir-fried vegetables. Chicken, cubes of beef tenderloin or shrimp may be used instead of pork.

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb (500 g) pork tenderloin

  • 1

    egg white

  • 1

    tbsp (15 mL) cornstarch

  • 1

    tbsp (15 mL) water

  • 1

    tbsp (15 mL) soy sauce

  • Seasoning Sauce:

  • 2

    tbsp (25 mL) hoisin sauce

  • 1

    tsp (5 mL) Asian chilli sauce

  • 2

    tbsp (25 mL) soy sauce

  • 3

    tbsp (45 mL) orange juice

  • 1/4

    cup (50 mL) triple sec

  • 1

    tsp (5 mL) sugar

  • To finish

  • 3

    tbsp (45 mL) vegetable oil

  • 2

    tbsp (25 mL) julienned orange peel

  • 1

    tsp (15 mL) minced garlic

  • 1

    tbsp (15 mL) minced ginger

  • 1/2

    green pepper, cubed

  • 1/2

    red pepper, cubed

  • 1

    tsp (5 mL) cornstarch

  • 1

    tbsp (15 mL) water

Directions

1. Cut pork into 1/2-inch (1-cm) dice. Place in bowl. Combine marinade ingredients and stir with pork. 2. Stir together seasoning sauce ingredients and reserve. 3. Heat 2 tbsp (25 mL) oil in wok on high heat. Drain pork and add to wok. Stir fry until just pink inside, about three minutes. Remove from wok and reserve. Wipe out wok. 4. Add remaining oil to wok. Stir fry orange peel for 30 seconds, then add garlic and ginger. Stir together. Add peppers and stir fry until peppers are browned and softened, about two minutes. 5. Return pork and any juices, add seasoning sauce and bring to boil. Stir together water and cornstarch and drizzle into wok, stirring. Bring to boil, stirring until sauce thickens. Serve immediately.

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