Sticky Orange Ginger Pork Stir Fry

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup orange marmalade
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced

Steps

1. 1 In a small bowl, mix soy sauce, orange juice, honey, rice vinegar, ginger, garlic, and red pepper flakes. Set aside.
2. 2 Slice the pork into thin strips and toss with half of the marinade.
3. 3 In a large skillet or wok, heat oil over medium-high heat. Add pork and cook until browned, about 5 minutes.
4. 4 Remove pork and set aside. In the same pan, add bell pepper and broccoli. Stir-fry for 3 minutes.
5. 5 Return pork to the pan. Add orange marmalade and remaining marinade.
6. 6 Stir in the cornstarch slurry and cook until sauce thickens, about 2 minutes.
7. 7 Toss in green onions and cook for another minute.
8. 8 Serve immediately.

Equipment

• large skillet or wok
• spatula
• cutting board
• chef's knife

Variations

• Add pineapple chunks for a tropical twist.
• Substitute pork with chicken for a different protein.

Substitutions

• Use maple syrup if you're out of honey.
• Substitute orange marmalade with apricot jam if needed.

Pairings

• Steamed jasmine rice
• Crispy spring rolls

Nutrition

Tips

• For extra zest, add orange zest to the marinade.
• Make sure to slice the pork against the grain for tenderness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a crisp side salad.

FAQ