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. Source: EatingWell Magazine, January/February 2007

EatingWell Test Kitchen


Ingredient Checklist


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.

  • 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.


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; 6.5 g total fat; 1.3 g saturated fat; 74 mg cholesterol; 346 mg sodium. 665 mg potassium; 16.4 g carbohydrates; 3.2 g fiber; 9 g sugar; 25.9 g protein; 2000 IU vitamin a iu; 93 mg vitamin c; 35 mcg folate; 43 mg calcium; 2 mg iron; 45 mg magnesium; 1 mg thiamin;

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
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
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
Tasty and delicious. Good portion...will make this again. Read More
Rating: 4 stars
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
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