August 31, 2012 - Orange Pork Stir-fry

Oh my goodness, this recipe is definitely a keeper! Not only did the apartment smell good, the food was the best orange pork I have ever had! When the challenge ends, we are certainly going to make this again! And it is very filling as well! This is a must have in any recipe collection. For the non-low carb-ers, it would also taste good with rice.

ORANGE PORK WITH PEPPERS

2 tablespoons oil
1 small onion, slivered, 2 1/2 ounces
2 medium carrots, julienned, 5 3/4 ounces
1 pound leftover roast pork, julienned (we just used cubed pork chops cooked on the stove before hand)
4 small bell peppers, julienned *
1 teaspoon xanthan gum ( we didn't have any so we just threw in a tablespoon of flour)
Sauce (see recipe below)

SAUCE:
1/2 cup chicken broth
1/2 cup fresh orange juice, you'll need 2 small oranges
1 teaspoon finely grated orange zest
1/4 cup white vinegar
2 tablespoons plus 2 teaspoons soy sauce
1/4 cup plus 4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses (we left this out too. )
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/8 teaspoon cayenne
1 teaspoon Polaner minced jalapeños, optional

Whisk together all of the sauce ingredients in a small bowl or 2-cup measuring cup.

Heat the oil in a wok over medium-high heat. Add the onions and carrots; stir-fry just until the carrots start to lose a little of their crunch. Add the pork and peppers. Stir-fry until the pork is heated through and the peppers are tender-crisp. Sprinkle the xanthan gum over the meat and vegetables; mix well. Pour in the sauce mixture and cook until thickened.

Makes 4 servings
Freezing not recommended

With Carrots:
With granular Splenda:
Per Serving: 330 Calories; 14g Fat; 33g Protein; 18g Carbohydrate; 3.5g Dietary Fiber; 

HAPPY EATING!!!