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Tangerine Pork




Source of Recipe


Internet


List of Ingredients




3 cups hot, cooked fresh Chinese noodles
3/4 pound pork tenderloin
1 medium onion, sliced
1 large carrot, peeled and sliced
1/2 green pepper, seeded and cut into thin strips
1/4 pound white mushrooms, chopped
1 small zucchini, sliced
1/4 pound fresh pea pods
1 tablespoon chopped fresh ginger
1 clove garlic, minced
2 teaspoons minced tangerine or orange peel
1/4 cup chicken broth
1 tablespoon peanut oil

For sauce:
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
1 tablespoon Hoisin sauce
1/2 cup tangerine or orange juice


Recipe



Prepare noodles according to package directions. Drain, rinse and keep warm.
Slice well-trimmed tenderloin into 1/4-inch medallions. Slice onions, carrot, green pepper, mushrooms and zucchini; set aside with pork slices. Trim peapods, chop ginger, garlic and tangerine or orange peel.
In a small bowl, combine cornstarch, soy sauce, sugar, Hoisin sauce and tangerine or orange juice for sauce; set aside.
Heat empty wok about a minute. Add and heat peanut oil until rippling, but not smoking. Stir in pork and stir-fry about 2 1/2 minutes; remove from wok, cover and keep warm.
To oil remaining in wok, add onions, carrot, green pepper, mushrooms and zucchini. Stir-fry 1 minute. Add 1/4 cup chicken broth, as necessary if ingredients seem dry. When vegetables are crisp-tender, return pork to wok. Add pea pods, ginger, garlic and tangerine peel. Stir-fry until heated through and pea pods have turned bright green.
Stir sauce mixture and add to wok. Cook until sauce is thickened and bubbly. Serve at once over noodles.