Orange Pork Chop - Stir-fry
I came up with this recipe one night while looking for something different to do with pork chops. Feel free to add a bit of soy sauce and/or sugar when stir-frying the baby bok choy.
- 4 boneless pork chops (about 1 1/2 pounds)
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons cornstarch
- 1/3 cup orange juice
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 1/2 teaspoons liquid honey
- 2 slices ginger, chopped
- 1 garlic clove, chopped
- 2 baby bok choy
- 1/2 cup baby carrots
- 2 teaspoons cornstarch mixed in 4 teaspoons water
- a few drops sesame oil, as needed
- 4 tablespoons oil for stir-frying, or as needed
Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.
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.
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.
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.
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 brown rice.
Yield: 4 Servings