Mandarin Orange Pork Stir Fry – CE
sugar snap peas and mandarin oranges
  • Clean Eating
  • kid favorite, pork
Mandarin Orange Pork Stir Fry – CE
sugar snap peas and mandarin oranges
  • Clean Eating
  • kid favorite, pork
Servings: 6
Serving:
6
Serving:
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
  1. In a container with a lid mix together orange juice, water, liquid aminos, garlic and ginger.
  2. 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
  1. 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.
  2. 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.
  3. Cook brown rice according to package directions. Serve stir fry over rice.

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
  1. In a container with a lid mix together orange juice, water, liquid aminos, garlic and ginger.
  2. 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
  1. 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.
  2. 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.
  3. Cook brown rice according to package directions. Serve stir fry over rice.
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