Pork Stir Fry with Tangelos
Makes 4 servings, about 1 1/4 cups each
Prep Time: 45 minutes
Total Time: 45 minutes
Ease of Preparation: Easy
2 tangelos, such as Minneolas or Honeybells
3 teaspoons toasted sesame oil, divided
1 pound pork tenderloin, trimmed and cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 red bell peppers, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1. Remove zest from tangelos in long strips with a vegetable peeler. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
2. Heat a skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
3. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
4. Mix vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork. Cook, stirring often, until thickened and the pork is heated through, about 1 minute.
Nutritional Notes: per serving: 226 calories; 8 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 16 g carbohydrates; 25 g protein; 3 g fiber; 329 mg sodium; 562 mg potassium.
Nutrition Bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).