This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as Minneolas or Honeybells.

2 tangelos, such as Minneolas or Honeybells
3 teaspoons toasted sesame oil, divided
1 pound pork tenderloin, trimmed and cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 red bell peppers, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch

Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.

Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.

Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.