Best Orange Pork Stir Fry Recipes

QUICK ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

ORANGE PORK AND BROCCOLI STIR-FRY

Steps:

• In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch.
• In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.
• In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute.
• Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes.
• Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.

ORANGE PORK AND ASPARAGUS STIR-FRY

Steps:

• Grate 1 tsp peel from one orange and squeeze 1/4 cup juice.
• Cut peel and pith from other orange and cut it into 1/4 inch slices cutting each slice into quarters.
• In non stick skillet, heat 1/2 tsp olive oil over med heat til hot but not smoking.
• Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
• Cook 2 minutes or until pork loses pink color, stirring frequently.
• Transfer to plate.
• Repeat.
• To same skillet add asparagus, garlic, orange peel, remaining 1/4 tsp salt and water.
• Cover and cook about 2 minutes until tender crisp.
• Return pork to skillet.
• Add orange juice and orange pieces.
• Heat through stirring often.
• Serve.

QUICK ORANGE PORK STIR FRY

Steps:

• Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
• Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
• Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture; cook and stir until heated through, about 1 minute.

"NEXTOVER" CHILE-ORANGE PORK STIR-FRY

Steps:

• Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
• Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
• Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.

ORANGE-PINEAPPLE PORK STIR FRY

Steps:

• Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
• Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
• Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
• Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
• Serve over cooked rice.

ORANGE PORK STIR-FRY

Steps:

• Drain pineapple, reserving juice; set juice and pineapple aside. In a bowl, combine brown sugar and cornstarch. Stir in the broth, lemon juice, soy sauce, lemon zest and reserved juice until blended; set aside., In a nonstick skillet coated with cooking spray, stir-fry pork for 3-4 minutes or until mat is no longer pink; remove and keep warm. , In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4 minutes or until crisp-tender. Stir the broth mixture; add to vegetables. Bring to a boil; cook and stir for 2 minutes. Return pork to the pan. Add orange pieces and pineapple; heat through. Serve over rice.

ORANGE-GLAZED PORK STIR-FRY

Steps:

• In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. Reduce heat to medium; add the snow peas, onion, marmalade and chili sauce. Cook and stir until vegetables are crisp-tender. , Return pork to the pan and heat through. Serve with rice if desired.

ORANGE PORK STIR FRY WITH BROCCOLI IN LIME BUTTER

Steps:

• Heat the oil in a large skillet. Add the pork strips in a single layer and brown on one side and flip over. Cook 5 minutes.
• Meanwhile, in a medium pot bring 3 cups of water to a boil. Add the broccoli florets and cook until crisp-tender. Drain; add the lime zest, butter and salt and toss to combine. Keep warm .
• To pork in skillet, add the green onions and cook for 2 minutes.
• Add the grated carrots and season with the soy sauce and salt if desired. Cook 5 minutes. Add the orange juice and cook for a few minutes to blend the flavors. Serve with steamed rice.

SPICY ORANGE PORK STIR FRY

Steps:

• In a wok, heat olive oil.
• Add pork tenderloin and saute till the pork is no longer pink.
• Add garlic and saute for a second making sure you don't burn it.
• Add vegetables and mushrooms and stir fry for approximately 5 minutes.
• In the meantime, in a small measuring cup, squeeze two oranges to make 1 cup of juice.
• Add ginger, garlic curry paste, and soy sauce to the orange juice and mix well.
• Pour sauce over vegetable/meat mixture and stir fry approxmately five minutes.
• Remove about 1/4 cup liquid from wok and add the cornstarch and stir thoroughly until there are no lumps.
• Turn up to high and add cornstarch, stirring constantly to thicken sauce.

SPICY ORANGE PORK STIR-FRY

Steps:

• Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add meat; cook and stir 5 min. or until done. Remove from heat; cover to keep warm.
• Add remaining dressing, soy sauce and Sriracha sauce to skillet; mix well. Stir in vegetables and oranges; cook and stir 5 min. or until heated through.
• Return meat to skillet; cook and stir 1 min. or until heated through. Sprinkle with nuts.

PORK AND SNAP PEA STIR-FRY WITH ORANGE-PEANUT SAUCE

Steps:

• Heat a large cast iron pan over high heat. Season the pork with salt to taste. When the pan is hot, spray it with cooking spray and add the pork. Cook until the pork is light golden brown and almost cooked through, about 3 minutes. Transfer the pork to a plate, and cover with foil to keep warm.
• Remove the pan from the heat. Spray the pan again with cooking spray and return it to the heat. Add the red bell pepper and sugar snap peas, and stir-fry until the vegetables are crisp-tender, about 4 minutes.
• Meanwhile, combine the Asian sauce, orange juice concentrate, and peanut butter in a small bowl, and stir until the mixture is smooth.
• Add the sauce and the cooked pork to the pan. Bring to a simmer, adding a little water if necessary to thin it. Stir in the basil and peanuts. Season with salt to taste, if desired, and serve.
• Fat: 38g (before), 10.9g (after)
• Calories: 505 (before), 297 (after)
• Protein: 31g
• Carbohydrates: 17g
• Cholesterol: 71mg
• Fiber: 3g
• Sodium: 915mg

ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth.
• Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
• In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm.
• Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

ORANGE PORK STIR-FRY FOR TWO

Steps:

• Heat dressing in large skillet on medium-high heat. Add meat and vegetables; cook and stir 8 to 10 min. or until meat is done and vegetables are crisp-tender.
• Meanwhile, cook rice as directed on package.
• Add soy sauce and oranges to meat mixture; mix well. Spoon over rice; sprinkle with nuts.