Blood Orange Stirfry
Sweet Soy Pork and Blood Orange Stir Fry With Bell Pepper, Cabbage, Rice, and Peanuts
PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 830/ Protein 35g
DIFFICULTY LEVEL: EasyINGREDIENTS: 1/8 Cup Sweet Thai Chili Sauce, 1/4 Cup Sweet Soy Glaze, Blood Orange, Green Bell Pepper, TBSP Ponzu Sauce, 1 TBSP Corn Starch, Scallions, Coleslaw Mix, 3/4 Cup Jasmine Rice, 1/8 Cup Roasted Peanuts, Pork Filets, 1/8 Cup Rice Wine Vinegar
Step 1: Start Rice
In a small pot, combine 2 TBSP of butter, rice, 1.25 cups of water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
Step 2: Prep
While rice cooks, wash and dry produce
Halve oranges, squeeze juice from one of into a small bowl
Peel remaining orange half, cut into pieces
Core, deseed, and dice bell pepper
Trim and thinly slice scallions, separating white from greens
Step 3: Make Sauce and Prep Pork
To bowl with orange juice, stir in sweet soy glaze, chili sauce, ponzu, and vinegar
Cut pork into thin slices, pat dry with paper towels
In a large bowl, toss sliced pirk with corn starch, season with 1/4 TSP of salt and pepper
Step 4: Start Stir Fry
Heat a drizzle of oil in a large pan over medum heat
Add bell pepper, and 1/4 TSP of salt and pepper
Cook for 3 minutes
Add another drizzle of oil and pork
Cook for 3 minutes
Step 5: Finish Stir Fry
Stir coleslaw mix and scallion whites into pan with pork mixture
Cook coleslaw for 1 minute
Add sauce and cook until thickened for 1 minute
Turn off heat, stir in orange segments and scallion greens
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Fluff Rice with a fork
Divide rice between bowls ans top with stir fry
Spoon any remaining sauce from pan over top
Garnish with peanuts
Serve and Enjoy!
