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.
Succulent pork stir-fry with spring veggies
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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.
Nutrition (per serving)
- 28.8 g,
- 14.1 g,
- 10.5 g,
- 3 g,
- 625 mg.