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Serves
4
Creator Notes
The orange flavor of this dish pairs perfectly with the Teriyaki Sauce. Help this traipse-fry with hot cooked rice or rice noodles and or now not it’s a transient and straight forward meal! —Cookie_Yi
Components
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11 oz.
Can of Mandarin Oranges
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1 tablespoon
cornstarch
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2 tablespoons
Teriyaki Sauce
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1 pound
boneless pork chops, minimize into chunk-size objects
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1/4 cup
all-reason flour
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1/2 teaspoon
kosher salt
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1 tablespoon
vegetable oil
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1
crimson bell pepper, seeded and minimize into strips
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1
tiny onion, diced
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1 tablespoon
ginger, minced
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2
cloves of garlic, minced
Instructions
- 1. Drain oranges, reserving juice. In a tiny bowl, traipse collectively the cornstarch, Teriyaki sauce and reserved juice mixture till soft. Put apart.
- 2. In a bowl, dawdle collectively the flour and salt; add the pork and toss to coat.
- 3. In a nonstick skillet, heat oil over medium-high heat. Shake off any extra flour from the pork and scheme up in a single layer in the skillet. Put collectively dinner till browned and crisp on one side, about 3 minutes; turn and cook dinner, stirring, till browned in each place in the set apart, 2 to about a minutes. Switch to a plate.
- 4. Add the pepper and onion, and traipse-fry till crisp-delicate, 3-4 minutes. Add the garlic and ginger and cook dinner, stirring, for 30 seconds. Streak orange juice mixture and add to pan. Raise to a boil; cook dinner and traipse for 1-2 minutes or till thickened. Streak in pork and oranges till heated thru. Help with rice.