Servings: 2-4 Time: 20 min.
Ingredients:
3 Boneless Pork Chops (~500g)
2 Tbsp Corn Starch (divided)
to taste Salt
to taste Pepper
2 Tbsp Vegetable Oil (divided)
1 pkg SUNRIPE Stir Fry Veggie Blend (~600g)
4 cloves Garlic (minced)
1 tsp Ginger (minced)
1/3 cup Water
1/3 cup Freshly Squeezed Orange Juice
1/4 cup Soy Sauce
2 Tbsp Brown Sugar
2-4 Eggs (optional)
Rice or Noodles (optional)
How To:
Cut pork into cubes or strips. Toss cut pork with salt, pepper and 1 tablespoon of corn starch. Refrigerate for 10 minutes (or while the other ingredients are prepared).
In a small bowl combine water, garlic, ginger, orange juice, soy sauce and brown sugar and set aside.
Heat 1 tablespoon of oil over medium-high heat in a large pan and add the pork, browning the sides slightly, it does not need to be cooked through fully. Remove from the pan and set aside.
Add the remaining oil and the vegetables to the pan. Cook until tender-crisp, about 3-4 minutes. Remove from pan.
Add the stir-fry sauce to the pan, add 1 tablespoon of cornstarch and bring to a simmer.
Add pork and vegetables back into the pan. Simmer for 2-4 minutes or until pork reaches internal temperature of 150F
Optional: top with a fried egg and serve with rice or noodles.
Enjoy!
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