| Servings: 6 |
Ingredients
Prep
- 1 C orange juice
- 1/4 C water
- 1/4 C liquid aminos or soy sauce
- 1 T minced garlic
- 1/2 t minced ginger
- 6 boneless pork chops thick cut
- 1/2 t salt
- 1/4 t black pepper
On Cooking Day
- 2 T coconut oil or olive oil
- 2 T cornstarch
- 15 oz can mandarin oranges drained
- 8 oz sugar snap peas
- 2 bags frozen brown rice steamers
Instructions
To Assemble
- In a container with a lid mix together orange juice, water, liquid aminos, garlic and ginger.
- Chop pork chops into bite size pieces and add to large zipper bag. Season with salt and pepper. Pour a little sauce over pork (just enough to coat). Zip to seal and shake to mix. Reserve remaining sauce for cooking day.
To Cook
- Heat oil in a large skillet or wok over medium-high heat. Add pork and cook, stirring occasionally until cooked through, about 5 minutes. Add sugar snap peas and cook until tender.
- Whisk cornstarch with reserved sauce until cornstarch is dissolved. Stir mixture into skillet and toss to coat. Cook until sauce is thickened, about 3-4 minutes. Stir in mandarin oranges.
- Cook brown rice according to package directions. Serve stir fry over rice.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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