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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 well.

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.



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