Orange Glazed 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-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.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

THAI GLAZED PORK AND STIR-FRY (LOW CARB)

Steps:

• Glazed Pork.
• cut pork into small 1 inch cubes.
• heat 2 - 3 tablespoons of oil in a wok.
• add garlic and fry for about 30 seconds.
• ad pork and fry until all surfaces are white / lightly browned.
• add the oyster sauce, soy sauce, crumbled peppers and brown sugar.
• mix to combine for a few seconds.
• add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally.
• when the water has evaporated - mind the pot - it will cook & burn fast.
• remove from heat when you are left with a nice sticky thick glaze.
• Stirr Fry.
• Thinly slice carrots and chunk boc choy.
• heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic.
• stirrfry for a few minutes (2 - 3).
• Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water.
• bring to a simmer.
• add bean sprouts and stirr fry for approximately 10 minutes.
• remove from heat and serve.

ORANGE MARMALADE GLAZED CHOPS

Steps:

• For the Chops.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil in pan.
• Sear chops for 3-4 minutes on each side.
• Add in balsamic vinegar and orange marmalade.
• Reduce heat to simmer, cover, and cook for about 7 minutes.
• For the French Beans & Olive Tapenade.
• Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
• Bring a pot of water to a boil.
• Add in the french beans and boil for a minute.
• Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
• Just before serving, sauté the chopped shallots and french beans in a little olive oil.
• Top off with the tapenade, give a quick stir, and take off the heat.
• Serve while hot.