Wednesday, May 04, 2005

Tangelo Pork Stir-Fry

Tangelo Pork Stir-Fry (Adapted from Eating Well)

2 tangelos
1 tablespoon toasted sesame oil, divided
16 ounces trimmed pork tenderloin, cut into strips
2 medium shallots, sliced thin
2 garlic cloves, minced
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 medium red bell peppers, sliced
2 stalks of celery, sliced thin
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch

Carefully remove just the zest from the tangelos using a peeler and cut into long thin strips. You can simplify this if you have one of those fun citrus zesters. Squeeze enough juice from the tangelos to get 1/2 cup of liquid.

Let a large skillet warm up over medium-high heat. Add 2 teaspoons oil. Add in pork and cook, stirring all the time, until the strips are just cooked - about 2-4 minutes. Remove pork to a plate.

Add remaining oil and stir in shallots, garlic, ginger, crushed red pepper and the strips of zest. Cook until fragrant, about 1 minute. Mix in bell peppers and celery - cook, stirring, until the vegetables are crisp tender. Add tangelo juice and soy sauce - let mixture come to a simmer to cook for 1 minute.

In a small bowl, whisk together vinegar and cornstarch. Pour vinegar mixture into the pan along with the pork and any juices on the plate. Continue cooking and stirring until the mixture has thickened and the pork warms back up - about 1 or 2 minutes.

Makes about 4 servings.

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