Orange Pork Chops
Sake is the Japanese version of rice wine. If both Chinese rice wine and Japanese sake are unavailable, substitute 2 teaspoons of lemon juice in the marinade.
INGREDIENTS | SERVES 4
- 4 boneless pork chops
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or Japanese sake
- 2 teaspoons cornstarch
- 3 tablespoons vegetable or peanut oil, divided
- 1 tablespoon minced ginger
- 4 carrots, cut on the diagonal into thin slices
- 1 teaspoon salt
- Orange Sauce
- 2 green onions, green parts only, finely chopped
Cut the pork chops into cubes. Place the pork cubes in a bowl and add the soy sauce, rice wine or sake, and cornstarch. Marinate the pork in the refrigerator for 30 minutes.
Heat a wok or skillet on medium-high heat. Add 2 tablespoons oil. When the oil is hot, add the pork. Let it brown for a minute, then stir-fry, stirring and moving the pork around the pan until it is no longer pink and is nearly cooked through. Remove the pork and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the carrots. Stir-fry for 2 minutes, stirring in the salt.
Add the Orange Sauce and bring to a boil. Add the pork back into the pan. Stir in the chopped green onions. Stir-fry until everything is mixed together and the pork is cooked through. Serve hot.
