This recipe has the natural sweetness and flavor of orange juice and orange zest. *½ pound boneless pork rib or pork chop
*1 medium orange
*1 clove garlic, minced
*1 medium onion, chopped
*1 stalk celery, sliced thinly at an angle
*3 stalks of Bok Choy, cut at an angle
*2 medium carrots, sliced thinly at an angle
*2 tablespoons dry sherry
*1-tablespoon soy sauce
*1-tablespoon corn starch
*Peanut oil
Cut the pork into bite sized cubes. Heat wok, and then add 1-2 tablespoons peanut oil. When oil is hot, add onion and pork. Stir-fry for a minute, and then add 1-tablespoon dry sherry. Stir-fry for another 1-2 minutes until done. Remove pork from wok.
Wash the orange, and zest with a citrus zester or small grater. Don’t go too deep into the peel. You want to get just the surface of the peel and not the white part. The peel is where the flavor is, the white part is bitter. Put orange zest in a 1-cup measuring cup and set aside. Cut the orange in half, and add the juice to the measuring cup with the orange zest. Add the remainder of the dry sherry and the soy sauce to the measuring cup. Add the cornstarch and enough water to make one cup of liquid. Stir to combine, and set aside.
Wipe out wok, reheat and add peanut oil when hot. When oil is hot, add all the vegetables and stir-fry for 2 minutes. Add the cooked pork and stir-fry for 1 minute. Stir up the orange juice mixture in the measuring cup and add to the wok. Cook until the liquid boils and forms a sauce. Serve over brown rice or oriental noodles.
This dish can also be prepared with leftover pre-cooked pork. Prepare the orange sauce and stir fry the vegetables and add the meat after the vegetables have cooked and just before the orange sauce mixture.
