Ginger Pork Stir-Fry

Recipe by Jackie Hannahs of Cedar Springs, Michigan. Her family loves the citrus glaze that coats the tender pork and vegetables. What a great recipe to use between fishing seasons for a great taste treat.


For the stir-fry sauce

  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger

For the dish

  • 1 pork tenderloin (1 pound), cut into thin strips
  • 1 tablespoon canola oil (or other flavorless oil that can handle high heat, like peanut)
  • 1 small onion, sliced
  • 1/4 pound fresh snow peas
  • 1/2 sweet red pepper, julienned
  • Hot cooked rice
  • Optional: Chopped green onion and sesame seeds


Step 1: Make the stir-fry sauce

Your sauce melds together all the different flavors and textures of the protein and vegetables in the stir-fry. For this recipe, the sauce is sweet and tangy.

In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.

Step 2: Sear the meat

The meat or protein cooks first, seasoning the fat in the skillet. In a large skillet or wok, stir-fry pork in oil until lightly browned, 5 minutes; drain.


Step 3: Toss in the vegetables

Whatever veggies you’re using go in next. Whatever you’re using, make sure to cut everything to the same size.

Here, add the onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes.

Step 4: Add the sauce

Cooking the sauce for a few minutes allows it to thicken up. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.

Here’s the difference between tamari and soy sauce.

Step 5: Serve with a carb of your choice

Stir-fries are so full of flavor, they’re usually served on top of a plain base, which absorbs flavor from the sauce. We like to serve this with rice, rice noodles, zoodles or steamed vegetables.

Garnish with green onion and sesame seeds, if desired.


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