January 19, 2011
I came up with a new stir-fry recipe recently, one featuring stir-fried vegetables and slices of pork covered with a tangy, spicy orange sauce. I've had lots of dishes featuring chicken and orange, and some featuring beef and orange, and even the occasional shrimp or fish dish with some orange, but I couldn't recall having any sort of pork and orange combo, so I thought it would be something different.
Since the combination of heat and sweetness works so well, I decided to give the dish some heat by adding a bit of Asian chili sauce and Chinese black vinegar, and by doubling up on the ginger by using both ginger powder and fresh grated ginger. In order to provide some variety in color, flavor and texture, I went with a combination of sugar snap peas, carrot matchsticks and canned straw mushrooms for the vegetables.
The combination of orange juice, orange zest and a bit of sugar would handle the sweet/orange aspects, and soy sauce, a bit of sesame oil, some garlic and rice wine would help round out the flavor.
This one worked great the first time out. The pork was tender and flavorful thanks to the time in the marinade, the crisp carrots and snap peas provided a nice contrast to the pork and the savory mushrooms, and the deliciously tangy sauce unified the other ingredients in a delicious fashion. This recipe is definitely a keeper.
Spicy Orange Pork
yield = 4 servings
1 tablespoon + 1/4 cup rice wine
1 tablespoon + 1/2 cup orange juice
2 teaspoons Chinese black vinegar
2 teaspoons + 2 tablespoons soy sauce
1 teaspoon ground ginger
1 pound thin center cut pork chops, sliced
against the grain
1 tablespoon dark (Asian) sesame oil
4 teaspoons Asian chili sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons grated orange zest
2 tablespoons peanut oil
12 ounces sugar snap peas, trimmed
1 large carrot, peeled and sliced into long, thin
1 can (8 ounces drained) straw mushrooms
1 tablespoon fresh peeled and grated ginger
2 teaspoons minced garlic
Combine 1 tablespoon rice wine, 1 tablespoon orange juice, black vinegar, 2 teaspoons soy sauce and ground ginger in a large zipper-lock bag. Add sliced pork, seal bag and shake to thoroughly mix. Set aside to marinate about 1/2 hour.
Combine 1/2 cup orange juice, 1/4 cup rice wine, 2 tablespoons soy sauce, sesame oil, chili sauce, cornstarch, sugar and orange zest in a small bowl. Stir to combine, then set aside.
Heat the peanut oil in a large skillet over medium heat. When the oil is shimmering, add the snap peas and carrot slices and stir-fry until lightly browned on some edges (about 7 minutes). Transfer to a bowl.
Add pork mixture to the skillet and stir-fry until the pork is no longer pink. Add the straw mushrooms and stir-fry another 4 minutes.
Add the grated ginger and garlic, cook 1 minute, then stir in the snap pea and carrot mixture.
Cook 2 minutes, stir the contents of the small bowl to recombine, then pour into the skillet. Stir to coat the pork and vegetables with the sauce and cook 2-3 minutes or until thickened.
Transfer to a serving bowl and serve over rice.