Mandarin Heatwave-CC
Main Dish, Stir-Fry • Pork, Stir Fry, Vegetable
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Ingredients
- 1 lbs pork loin, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp orange juice (freshly squeezed)
- 1 tsp orange zest
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1–2 tsp chili garlic sauce (adjust for spice level)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup snap peas
- 1 small red bell pepper, sliced
- 2 green onions, sliced
- Sesame seeds for garnish
- Cooked jasmine rice or noodles for serving
Directions
- In a bowl, mix soy sauce, hoisin, orange juice, orange zest, rice vinegar, honey, chili garlic sauce, garlic, and ginger.
- Add sliced pork loin and marinate for 15–30 minutes.
- Chop broccoli, snap peas, and bell pepper. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat.
- Stir-fry pork in batches until browned and cooked through (about 3–4 minutes). Remove and set aside.
- Add a little more oil if needed.
- Stir-fry broccoli, snap peas, and bell pepper for 2–3 minutes until crisp-tender.
- Return pork to the pan.
- Pour in remaining marinade and cook until sauce thickens slightly (1–2 minutes).
- Drizzle with sesame oil for aroma.
- Garnish with green onions and sesame seeds.
- Serve over jasmine rice or noodles.
Notes
- Orange juice adds brightness and balances the heat.
- Chili garlic sauce gives a gentle kick without overpowering.
- Hoisin and soy provide savory depth.
