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Tangelo Pork Stir-Fry

January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

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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.



READER'S COMMENT:
"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. "
Tangelo Pork Stir-Fry Recipe

Makes: 4 servings, about 1 1/4 cups each

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Total Time:

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: 222 calories; 6 g fat (1 g sat, 2 g mono); 74 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 346 mg sodium; 665 mg potassium.

Nutrition Bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).

Carbohydrate Servings: 1

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


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