Food and Nutrition

Accessibility


| Share

Pork and Orange Stir-Fry

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1 8-oz. can pineapple chunks in unsweetened juice, drained
  • 1/2 Tbsp. cornstarch
  •  Grated peel and juice of 1/2 lemon
  • 1 Tbsp. brown sugar
  • 1 tsp. lite soy sauce
  • 1/2 lb. boneless, lean pork chops, thinly sliced
  • 1/2 Tbsp. vegetable oil
  • 1 c. red or green pepper strips
  • 1 small onion, cut in thin wedges
  • 1 clove garlic, chopped
  • 2 oranges, peeled and cut in half-cartwheels
  • 2 c. hot cooked rice

Directions

Combine drained pineapple juice with cornstarch. Add lemon peel and juice, sugar and soy sauce; set aside. Spray 10-inch non-stick skillet or wok with non-stick cooking spray; stir-fry pork over high heat until just cooked through, 3 to 4 minutes. Stir cornstarch mixture; add to vegetables and stir-fry. Return pork and cook until mixture thickens, stirring constantly. Add oranges and pineapple, cooking just until heated through. Serve over rice.

Makes 4 servings.

Per Serving: about 350 calories, 5 grams (g) of fat and 4 g of fiber.

Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.