Pork Stir-Fry with Orange Sauce

Tossing the pork in soy sauce and letting it stand a few minutes gives this stir-fry its authentic flavor. Look for rice noodles in Asian markets or in the Asian-cooking section of the supermarket.

Yield: 4 servings (serving size: 3/4 cup pork mixture and 1/2 cup noodles)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 9.1g
  • Saturated fat: 2.6g
  • Protein: 27.3g
  • Carbohydrate: 33.3g
  • Cholesterol: 67mg
  • Iron: 2.3mg
  • Sodium: 509mg
  • Calories from fat: 24%
  • Fiber: 2.3g
  • Calcium: 48mg

Ingredients

  • 4 ounces uncooked thin rice noodles
  • 1 pound boneless loin pork chops, trimmed and cut into thin strips
  • 3 tablespoons low-sodium soy sauce, divided
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons dry sherry
  • 2 tablespoons thawed frozen orange juice concentrate
  • 2 teaspoons grated peeled fresh ginger
  • 1/8 teaspoon crushed red pepper
  • 4 teaspoons canola oil, divided
  • 2/3 cup diagonally cut peeled carrot (about 2 medium)
  • 1 cup sliced red bell pepper
  • 4 green onions, sliced diagonally

Preparation

  1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
  2. While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
  3. Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
  5. Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.
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