Traditions

Asian Ginger Orange Pork w/Vegetables

Living in the beautiful state of Oregon, we consumed really good Asian food, all the time. I guess we got a bit spoiled on all the fabulous choices that now, I struggle to find those americanized dishes. One of my favorite is General Taos and spicy sesame beef. Spicy, tangy, goodness on delicious rice. Here is a version that filled the tastebuds with all the flavors I missed. You will need to get the right ingredients, but so worth the final dish. Can be made with chicken breast, steak, or as I did a lean small port tenderloin.

The secret to a good stir fry is a very hot skillet or wok, have all your ingredients ready to cook and pre-prepped. When you leave a stir fry for a seasoning, you will get over cooked mushy results. have it all organized and ready.

  • Protein one of following- small pork tenderloin , two large organic skinless chicken breasts, trimmed 1/2 inch steak (cleaned and bite sized cubed)
  • small zucchini seeded and cubed
  • small yellow onion halved and sliced
  • 1 cubed red pepper
  • 1 cubed green peper
  • 2 cloves garlic finely chopped
  • 1 inch ginger root peeled and zested
  • 1 small orange zest= 2 teaspoons
  • Juice of 1 orange
  • 1/2 cup orange juice ( or fresh squeezed )
  • 2 Table spoons Soy sauce
  • 2 table spoons Hoisin sauce
  • 2 tsp rice vinegar
  • 1 tsp seseme seed oil
  • 2 Table spoons hoisin sauce
  • 1 tsp garlic powder
  • red pepper flakes
  • 1/4 cup flour
  • 1 Tbs Corn Starch
  • 2 cups cooked white rice of choice.
  • 1/2 cup canola oil
  • salt and pepper to taste

Pre prep: Trim off fat and skin and cube meat to bite sized pieces. Keeping uniformed. chop all veggies as well as zest orange, peel and zest ginger root.

mix 1 TBS soy sauce, 1/2 cup orange juice, flour, cornstarch in a med sized bowl. Add cubed meat and allow to marinade for 15 minutes – set aside.

small bowl sauce- mix 1 Tbs soy sauce, vinegar, hoisin sauce, garlic, garlic powder, orange and ginger zest, sesame oil, juice of 1 orange , salt and pepper – set aside

large skillet med high heat, add oil and bring to a hot shimmer, add meat piece by piece and discard extra marinade. flash cook until browned and cooked thoroughly. Do not burn. place in a bowl and set aside. discard excess oil leaving just a coating for vegetable – its hot be careful and return pan to burner. Quick cook vegetables until fragrant. Add a tablespoon of water if dry in pan. Once to your tenderness( I like my veggies more crisp). add meat back to the pan and cover with sauce. Heat until bubbly hot and thickens a bit.

Serve with pepper flakes to taste, sesame seeds over hot fresh rice. In addition to this wonderful dish I made a pan of Trader Joes Chicken Gyoza. The BEST! and so easy to prepare.

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