Dinner

Spicy Orange Pork Stir-Fry is for Dinner.

Spicy Orange Pork Stir-Fry takes 15 minutes to prepare.

Spicy Orange Pork Stir-Fry takes 15 minutes to cook.

Spicy Orange Pork Stir-Fry makes 4 servings.

The ingredients for Spicy Orange Pork Stir-Fry are:

- 3 boneless, center-cut pork loin chops sliced into strips
-2 baby bok choy, sliced into rings with leaves
-1 lb. chanterelle mushrooms, sliced into strips
-1.5 cup sugar snap peas
- 1 clove of garlic, minced
-1.5 tbsp dark sesame oil
- juice of 1 medium orange
- 2 tsp Sriracha chili garlic sauce
-1 tsp crushed red pepper flake
-1 tsp ground ginger
-1 tsp cornstarch
- 3 tbsp soy sauce
- 2.5 tbsp canola oil
- couple orange slices for garnish

Here is how you make Spicy Orange Pork Stir-Fry:

- Sprinkle half of cornstarch on pork and toss together to coat. Stir together sesame oil, orange juice, Sriracha, red pepper, ginger, and soy sauce and add to pork mixture. Marinade for 15 minutes.-Turn wok or cast iron skillet on high heat and add half of canola oil.-Remove pork from marinade and add to wok or pan, stirring constantly (reserve marinade). Stir-fry until pork is just cooked through and then remove from pan and set aside.- Add remainder of oil and stir fry mushrooms until they start to turn golden brown. Add in snap peas and stir for another 2 minutes. Stir in garlic for 1 minute. Finally, add bok choy and stir constantly until the cabbage wilts. Add marinade to pan and stir constantly. Allow sauce to come to a boil and thicken for 2 minutes. -Stir in pork and combine thoroughly for 1-2 minutes. Add fresh orange slices at the end for freshness. Serve with brown rice.Serving Size: Makes 3-4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KSMAC08.

The nutritional information for Spicy Orange Pork Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 337.7

• Total Fat: 22.5 g
• Cholesterol: 44.4 mg
• Sodium: 757.8 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.3 g
• Protein: 20.4 g

Spicy Orange Pork Stir-Fry is Asian cuisine.