- Serves: 4 servings, about 1 1/4 cups each
- Prep Time: 45 minutes
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
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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- 74 mg
- 346 mg
- 16 g
- 3 g
- 26 g
- 665 mg
1/2 fruit, 1 vegetable, 3 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.