Orange Teriyaki Pork Stir Fry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Grated orange rind,
2 tsp: Gingerroot,
1/3 cup: Orange juice,
1 tbsp: Vegetable oil,
1/3 cup: Teriyaki sauce,
12 ounce: Fast fry boneless pork,
1 tbsp: Dijon mustard,
-cutlets, thinly sliced
2 tsp: Cornstarch,
1 Bag: , (750gram) frozen stir
2 Cloves: garlic, minced
-fry vegetables,
Directions:
When you use frozen prepared stir fry vegetables, the only cutting
required is slicing the pork and mincing the garlic. Serve over hot
cooked rice.
Whisk together the orange rind and orange juice, teriyaki sauce,
mustard, cornstarch, garlic and ginger. Set aside. In wok, or large
high sided skillet, heat the vegetable oil. Stir fry the sliced pork
until no longer pink and set aside on a plate. Add the vegetables,
stirring over high heat until most of the water evaporates and the
veggies become glossy. Set aside in bowl. Pour the orange juice
mixture into the wok, and stir until thick and shiny. Add the
vegetables and meat, and stir until coated with sauce. Makes 4
servings.
Origin: Canadian Living, Sept/95.
Shared by: Sharon Stevens, Oct/95.
Source from luhu.jp
required is slicing the pork and mincing the garlic. Serve over hot
cooked rice.
Whisk together the orange rind and orange juice, teriyaki sauce,
mustard, cornstarch, garlic and ginger. Set aside. In wok, or large
high sided skillet, heat the vegetable oil. Stir fry the sliced pork
until no longer pink and set aside on a plate. Add the vegetables,
stirring over high heat until most of the water evaporates and the
veggies become glossy. Set aside in bowl. Pour the orange juice
mixture into the wok, and stir until thick and shiny. Add the
vegetables and meat, and stir until coated with sauce. Makes 4
servings.
Origin: Canadian Living, Sept/95.
Shared by: Sharon Stevens, Oct/95.
Source from luhu.jp