Orange Pork Stir Fry

I really love Chinese food, especially when I cook it myself, Chinese restaurants are OK but there are certain dishes I enjoy that just aren’t available in them, so, I cook it myself.

This is a dish my late Wife introduced me to many years ago. Before I met Pamela, she had lived in Hong Kong for a while with a Chinese family and brought back many Chinese cuisine techniques and recipes we both enjoyed cooking and eating over the years. Some Chinese recipes are quite complicated and a bit long-winded, but the Stir-Fry is Quick, Easy and delicious and this falls into that category.

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3 from 7 votes

Orange Pork Stir Fry

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Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Main

Cuisine: Chinese

Author: :Mr. Paul

Ingredients

• About 600g of pork fillet or nice boneless chops
• For Marinade:
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons cornflour
• For Sauce:
• Juice of one large orange If using shop bought orange juice about 100mls
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 ½ teaspoons liquid honey
• Other:
• 2 slices ginger chopped
• 1 Garlic clove chopped
• 2 Baby bok choy If you can’t get these, use any greens, chard, spinach, green cabbage. small handful, roughly chopped
• 3 small carrots
• 2 teaspoons cornflour mixed in 4 teaspoons water
• A few drops sesame oil as needed
• 4 tablespoons oil for stir-frying or as needed

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.
• While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the carrots and cut into bite-size pieces. Combine the sauce ingredients and set aside. Combine the cornflour and water in a small bowl and set aside
• Heat a wok or heavy frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork cubes. Let the pork cook for a minute, and then stir-fry until it changes colour and are nearly cooked. Remove from the wok or pan and drain on paper towels.
• Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly without burning the garlic. Add the carrots. Stir-fry briefly and add the greens and stir-fry briefly until they turn bright green.
• Make a well in the middle of the wok and add the sauce. Turn up the heat, give the cornfñour and water mixture a quick stir and add it to the sauce, stirring quickly to thicken. Mix everything together. Add a few drops of sesame oil and serve hot with rice of your choice..

Paul's Tips.
Make sure you have EVERYTHING prepared and ready before you start cooking. Most Chinese food cooks so quickly, you don't have time to start searching for something you forgot.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

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Tags: Broccoli, rice

Category: Chinese, Cuisine, Main Courses, Meat, Pork, Recipes