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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

222 calories; protein 25.9g 52% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 9.1g; fat 6.5g 10% DV; saturated fat 1.3g 7% DV; cholesterol 73.7mg 25% DV; vitamin a iu 1999.7IU 40% DV; vitamin c 93.2mg 155% DV; folate 35.1mcg 9% DV; calcium 42.6mg 4% DV; iron 1.8mg 10% DV; magnesium 44.5mg 16% DV; potassium 665.2mg 19% DV; sodium 345.9mg 14% DV; thiamin 1.2mg 118% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/08/2014
Very disappointing This took quite a bit of prep; getting the zest of the tangelos and then cutting into very thin strips etc. It just didn't taste good. The tangelo zest totally overpowered; I picked out pieces as I ate. The flavors did not blend well together. I definitely do not recommend this. Read More
Rating: 3 stars
02/19/2013
Go easy on the zest I found the strips of peel too sour. Either make them super super thin or make shorter. Pros: Colorful Read More
Rating: 4 stars
10/30/2011
Tasty and delicious. Good portion...will make this again. Read More
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Rating: 4 stars
10/29/2011
I am not normally one who sprinkles salt on everything but this recipe could have used a little bit. I am also looking forward to tasting the leftovers to see if the flavors have melded some more. Read More
Rating: 3 stars
10/29/2011
Why Tangelos? This is a tasty dish. I don't think tangelos are necessary--any orange will provide that sunshine taste in winter. I agree with the other reviewer needs a bit of salt and pepper. Read More