Orange Teriyaki Pork Stir Fry
This recipe is made easy using already marinated pork tenderloin!
Servings: 4 servings
Ingredients
TERIYAKI SAUCE
- Two 11 ounce cans mandarin oranges in light syrup (syrup only for the sauce)
- ¼ cup reduced sodium soy sauce
- 3 tablespoons brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons cornstarch, mixed with ¼ cup cold water
STIR FRY
- 1 tablespoon canola or vegetable oil
- One 18 ounce Smithfield Sweet Teriyaki Marinated Pork Tenderloin, cut into small pieces
- 1 cup sliced red and yellow bell peppers
- 1 cup fresh snow peas
- ⅓ cup sliced green onions
MORE
- 3 to 4 cups hot cooked rice
- oranges from the two 11 ounce cans mandarin oranges in light syrup (syrup used in the sauce)
Instructions
TERIYAKI SAUCE
- In a small saucepan, combine the juice, soy sauce, brown sugar, ginger and garlic powder. Heat over low heat until bubbling.
- Whisk in the cornstarch and water and keep heating until slightly thickened. Remove from heat and set aside.
STIR FRY
- Heat oil in a large skillet over medium high heat. Add the pork, and stir fry until almost cooked through.
- Add the bell peppers, snow peas and onions. Pour in about ⅓ cup of the sauce. Stir fry until softened.
ASSEMBLY
- Divide the rice between 4 bowls. Top with pork and vegetable mixture. Divide oranges between the bowls and drizzle extra sauce on top. Serve immediately.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 72g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 656mg | Potassium: 986mg | Fiber: 4g | Sugar: 24g | Vitamin A: 3564IU | Vitamin C: 117mg | Calcium: 72mg | Iron: 3mg