Tangelo Pork Stir-Fry

http://www.eatingwell.com/recipes/tangelo_pork_stir_fry.html

From EatingWell:  January/February 2007, EatingWell for a Healthy Heart Cookbook

This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as Minneolas or Honeybells.

4 servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 2 tangelos, such as Minneolas or Honeybells
• 3 teaspoons toasted sesame oil, divided
• 1 pound pork tenderloin, trimmed and cut into thin strips
• 2 medium shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1/4 teaspoon crushed red pepper
• 2 red bell peppers, thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch

Preparation

1. Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
2. Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
3. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
4. Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.

Nutrition

Per serving : 226 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 63 mg Cholesterol; 16 g Carbohydrates; 25 g Protein; 3 g Fiber; 329 mg Sodium; 562 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 vegetable, 3 lean meat