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1/4 cup orange juice
2 tbsp soy sauce
2 tbsp dry sherry, optional
1 tbsp grated fresh ginger, or 2 tsp bottled chopped ginger
2 tsp granulated sugar
2 tsp cornstarch
1 tbsp cold water
1 egg white
500 g fast-fry pork chops, or 1 pork tenderloin, about 375 g
2 bell peppers, preferably 1 red and 1 yellow
1 tbsp vegetable oil
1/2 tsp hot red-chili flakes
4 cups sliced shiitake or large button mushrooms
2 garlic cloves, minced
2 cups loosely packed baby spinach
In a small bowl, stir orange juice with soy sauce, sherry, if using, ginger and sugar. In a medium-size bowl, dissolve cornstarch in cold water. Then whisk in egg white. Trim any excess fat from pork, then thinly slice into bite-size strips and add to egg white mixture. Stir well to coat pork. Core and seed peppers, then slice into 1/2-inch (1-cm) strips.
Heat oil in a large non-stick frying pan or wok set over medium-high heat. Stir pork to scrape up any cornstarch residue from bottom of bowl. Add coated pork to pan and sprinkle with chili flakes. Discard remaining egg mixture. Stir-fry until pork is golden-tinged, from 3 to 4 minutes. Add peppers, mushrooms and garlic. Continue to stir-fry until veggies are almost tender-crisp, about 3 more minutes. Pour in orange juice mixture. Cook, stirring often, until sauce is reduced to a glaze, from 2 to 3 minutes. Remove from heat and stir in spinach. Serve immediately over steamed rice with bok choy.
Calories 264, Protein 28.8g, Carbohydrates 14.1g, Fat 10.5g, Fibre 3g, Sodium 625mg.
To keep pork tender and seal in its juices, we've treated it with a coating of cornstarch and egg white. The pork's velvety texture is an appetizing contrast to the crisp fresh peppers.