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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.

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

about 1 1/4 cups
222 calories; protein 25.9g; carbohydrates 16.4g; dietary fiber 3.2g; sugars 9.1g; fat 6.5g; saturated fat 1.3g; cholesterol 73.7mg; vitamin a iu 1999.7IU; vitamin c 93.2mg; folate 35.1mcg; calcium 42.6mg; iron 1.8mg; magnesium 44.5mg; potassium 665.2mg; sodium 345.9mg; thiamin 1.2mg.

1/2 fruit, 1 vegetable, 3 lean meat

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