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Mandarin Pork Stir Fry with Fried Rice (Week of 6/5)

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 Mandarin Pork Stir Fry with Fried Rice
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Chinese
Prep Time 25 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Pork
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 inch ginger peeled and minced
  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 1 pork tenderloin cut into 2-inch strips, 1 pound
  • 2 tablespoons vegetable oil
  • 3/4 cup frozen sugar snap peas
  • 1 can mandarin oranges drained, 11 ounces
For the Fried Rice
  • 2 teaspoons vegetable oil or more as needed
  • 2 eggs
  • 1/2 teaspoon water
  • 2 teaspoons sesame oil divided
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/4 cup frozen peas and carrots thawed and patted dry with paper towel
  • 2 cups long grain rice cooked and cooled
  • 2 teaspoons soy sauce
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon Salt to taste
  • 1/2 teaspoon white pepper to taste
  • 1/4 cup green onion thinly sliced and divided
Course Main Dish
Cuisine Chinese
Prep Time 25 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Pork
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 inch ginger peeled and minced
  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 1 pork tenderloin cut into 2-inch strips, 1 pound
  • 2 tablespoons vegetable oil
  • 3/4 cup frozen sugar snap peas
  • 1 can mandarin oranges drained, 11 ounces
For the Fried Rice
  • 2 teaspoons vegetable oil or more as needed
  • 2 eggs
  • 1/2 teaspoon water
  • 2 teaspoons sesame oil divided
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/4 cup frozen peas and carrots thawed and patted dry with paper towel
  • 2 cups long grain rice cooked and cooled
  • 2 teaspoons soy sauce
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon Salt to taste
  • 1/2 teaspoon white pepper to taste
  • 1/4 cup green onion thinly sliced and divided
Instructions
To Make the Pork
  1. In a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside.
  2. In a large skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges.
To Make the Fried Rice
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
  3. Pour sesame oil and more vegetable oil into the hot pan. Sauté onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
  4. Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.
  5. Stir soy sauce, sugar, salt, and white pepper into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat. Sprinkle green onion and cilantro over rice; toss to mix.
  6. Serve pork on a bed of rice, top with additional green onion and white pepper.