Orange Pork Stir-Fry
Made with lean pork | 2 cups of veggies per serving | Free from Eggs | Free from Dairy
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
For the sauce:
- 3/4 C. Chicken Broth
- 1/3 C. Coconut Aminos (may substitute wheat-free tamari or soy sauce)
- Juice of 1 Large Orange + 2 tsp. Orange Zest
- 1 tsp. Toasted Sesame Oil
- 3 Cloves Garlic, minced (or 1 1/2 tsp. garlic powder)
- 1 tsp. Freshly Grated Ginger (or 1/2 tsp. ground ginger)
- 1 tsp. Honey
- 1/2 tsp. Crushed Red Pepper
- Salt & Pepper, to taste
- Optional for thickness – 1 Tbsp. arrowroot starch (may sub corn starch)
For the Stir-Fry:
- 1 lb. Boneless Pork Loin Chops, thinly sliced
- 1 Tbsp. Avocado Oil or Olive Oil
- 2 Small Head of Broccoli, cut into florets (~2 cups)
- 1 Small Zucchini, sliced into half moons (~1½ cups)
- 1 C. Sugar Snap Peas
- 3/4 C. Sliced Onion
- 1 Sweet Bell Pepper, thinly sliced (about 1 C.)
- 2 Medium Carrots, cut into ribbons with vegetable peeler
- 1 Small Can of Sliced Water Chestnuts
- Garnish: Sesame Seeds, Cilantro, Crushed red pepper
- **Feel free to use 7-8 cups of any combination of vegetables – broccoli, cabbage, zucchini, cauliflower, snap peas, bell peppers, green beans, water chestnuts, celery, asparagus etc.
Instructions
- Combine stir-fry sauce ingredients (except the arrowroot/cornstarch) in a small bowl. Whisk and set aside.
- Heat 1⁄2 Tbsp. oil in a large sauté pan, wok, or skillet over medium-high heat.
- Add the pork and cook until no longer pink – about 3 minutes on each side. Remove pork to a plate and set pork aside.
- In the same pan, add the remaining 1/2 Tbsp. oil. When the pan is hot, add the broccoli, sugar snap peas, zucchini, onion, and bell pepper. Stir-fry for 7-8 minutes or until crisp tender. Add the carrots and water chestnuts and continue to stir-fry for 1-2 minutes. Remove from pan and set aside.
- To the same pan, add the stir-fry sauce. Bring to a boil and then turn down heat, and simmer for 5 minutes. Once sauce is slightly reduced, add up to 1 Tbsp. of arrowroot/cornstarch, 1 tsp. at a time to thicken and whisk immediately to avoid clumping (this is optional).
- Add the pork and veggies back to the pan and cook for an additional 2-3 minutes or until meat is warmed through and vegetables are tender.
- Serve over rice (or cauliflower rice) and top with sesame seeds, cilantro, sliced green onion and crushed red pepper if desired.
