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Orange Pork Chop Stir-fry

Orange Pork Chop Stir-fry

DifficultyIntermediate

Yields3 Servings
Prep Time30 minsCook Time7 minsTotal Time37 mins

Orange Pork Chop Stir-fry Introduction

Some nights you just want to do something different with your pork chops. Look no further than this quick stir-fry recipe! Feel free to add a bit of soy sauceand/or sugar when stir-frying the baby bok choy. 

Ingredients

 4 Boneless pork chops
Marinade
 1 tbsp rice wine or dry sherry
 2 tsp cornstarch
Sauce
  cup orange juice
 2 tbsp water
 2 tbsp soy sauce
 1 ½ tsp liquid honey
Other
 2 slices ginger, chopped
 1 garlic clove, chopped
 2 baby bok choy
 ½ cup baby carrots
 2 tsp cornstarch mixed in 4 teaspoons water
 3 drops sesame oil, as needed
 4 tbsp oil for stir-frying

Directions

1

Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.

2

While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the baby carrots and cut in half. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

3

Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.

4

Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly and add the baby bok choy stalks. Cook briefly, add the leaves, and stir-fry briefly until they turn bright green.

5

Make a well in the middle of the wok and add the sauce. Turn up the heat, give the cornstarch and water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix everything together. Add a few drops of sesame oil and serve hot. Serve with cooked rice.

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Ingredients

 4 Boneless pork chops
Marinade
 1 tbsp rice wine or dry sherry
 2 tsp cornstarch
Sauce
  cup orange juice
 2 tbsp water
 2 tbsp soy sauce
 1 ½ tsp liquid honey
Other
 2 slices ginger, chopped
 1 garlic clove, chopped
 2 baby bok choy
 ½ cup baby carrots
 2 tsp cornstarch mixed in 4 teaspoons water
 3 drops sesame oil, as needed
 4 tbsp oil for stir-frying

Directions

1

Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.

2

While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the baby carrots and cut in half. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

3

Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels.

4

Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly and add the baby bok choy stalks. Cook briefly, add the leaves, and stir-fry briefly until they turn bright green.

5

Make a well in the middle of the wok and add the sauce. Turn up the heat, give the cornstarch and water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix everything together. Add a few drops of sesame oil and serve hot. Serve with cooked rice.

Orange Pork Chop Stir-fry

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