Pork Stir Fry with Spinach and Tangerine Sauce
Contributed by: News Canada
(NC) - Carbohydrates, it is reported, are the preferred source of energy for the brain. And since the majority of ingredients in a stir-fry are carbohydrates 3/4 and are quick-cooked for the best nutrients and are low in fat to boot - why not give the brain exactly what it wants?
Stir-frys can be a little easier to make with a few tips and a flavourful sauce. Here is a recipe offered by the kingpins in eastern cooking, VH Oriental Sauce. All the ingredients in this stir-fry are easily located for purchase and the recipes can be prepared in less than 20 minutes.
- 50 mL (1/4 cup) tangerine (or orange) juice
- 50 mL VH Spare-Ribs Sauce (mild, medium, or strong)
- 50 mL VH Sweet 'N Sour Sauce
- 375 g pork, shank or loin, cut into strips
- 30 mL (2 tbsp) sunflower oil (or half sunflower, half sesame)
- 2 garlic cloves, crushed
- 250 mL (1 cup) fresh mushrooms, sliced
- 1 red pepper, cut into thin strips
- 1 onion, sliced thinly
- 3 green onions, cut diagonally
- 250 mL fresh spinach, coarsely chopped
- 50 mL roasted cashews, unsalted
- 1 tangerine (or orange) peeled and quartered
Combine tangerine juice, VH Spare-Ribs Sauce and VH Sweet 'N Sour Sauce. Add pork and stir
Cover and refrigerate for 2 hours (maximum 12 hours).
Heat half of the oil in a large wok (or non-stick skillet) on medium-high heat. Remove pork
from the marinade and set aside the remaining mixture. Saute the pork strips for 2 to 3 minutes.
Remove from wok, cover and set aside.
Heat the remaining oil in the same wok and saute garlic, mushrooms, red pepper and onion
for 3 to 4 minutes. Add the reserved marinade, cover and simmer on high for 2 minutes. Add the
pork, green onions, spinach, cashews and tangerine (or orange). Heat through for 2 minutes.
Season to taste and serve.