Orange Pork with Scallions

This pork stir-fry dish is great for a weeknight dinner. With bold flavors like ginger, scallions, and garlic, this dish is sure to please. Serve over rice noodles.

Yield: 4 servings (serving size: about 1 cup pork mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 29%
  • Fat: 6.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 24.1g
  • Carbohydrate: 12.7g
  • Fiber: 2.2g
  • Cholesterol: 65mg
  • Iron: 1.7mg
  • Sodium: 586mg
  • Calcium: 37mg

Ingredients

  • 1 pound pork tenderloin
  • 2 tablespoons cornstarch, divided
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1/4 cup orange juice
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon chili garlic sauce
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 1/2 teaspoons canola oil
  • 2 cups matchstick-cut carrots
  • 1/4 cup water
  • 2 teaspoons bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons bottled minced garlic
  • 1/3 cup diagonally cut green onions
  • Sliced green onions (optional)

Preparation

  1. Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.
  3. Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.
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