Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Tangelo Pork Stir-Fry

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

Your rating: None Average: 4.1 (22 votes)

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

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

More Healthy Recipe Ideas

You Might Also Like

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Entertaining, casual
Entertaining, formal
Type of Dish
Main dish, meat
Publication
EatingWell for a Healthy Heart Cookbook (2008)
January/February 2007
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner