Orange pork stir-fry

Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of orange stir-fry take out and none of the guilt! This orange stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with carrots, pork, broccoli, mushroom and bok choy. The orange stir-fry sauce is filled with sweet orange juice, savoury soy sauce, fresh ginger and nutty sesame oil.

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You Will Need

Preparation

1

Cook the noodles:  In a large pot, bring water (1 litres,  2 litres) to a boil for the noodles. While the water is heating up prepare the vegetables.

Once the water is boiling, add the noodles and cook for about 5 minutes.  Drain the noodles in a colander or strainer. 

2

Prepare the vegetables: Wash and dry the vegetables.  Cut the broccoli* in bite size florets.  If you have a spiralizer, use it to cut the carrots in thin strips.  If you do not have a spiralizer, cut the carrots in thin match size pieces for a fun texture. 

Cut the mushroom in 1/2 cm thick slices. Cut the bok choy in 6 segment length wide. 

*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time. 

3

Cook the pork: Cut the pork tenderloin in 1/2 cm slices. In a large pan, add the oil (1/2 tsp, 1 tsp) and the pork tenderloin. Cook on medium heat until fully cooked Рabout 7 minutes. Place the cooked pork in a bowl and set aside. 

Prepare the stir fry: In the same  pan you cooked the pork, add oil (1/2 tsp, 1 tsp), mushroom. Cook on medium heat for about 5 minutes, until the onion is tender. Add the orange stir fry sauce, the carrot and the broccoli. Cook on medium/high heat for about 2 minutes. Add the bok choy and cook a additional 2 minutes or until the sauce thickens and the vegetables are cooked but still crunchy. Add the cooked pork and combine. 

Note: Ensure the pork is cooked to a minimal internal temperature of 145F.

4

Prepare the garnish, assemble and serve: Thinly cut the Thai pepper.* Separate the leaves of the cliantro. 

Serve the stir-fry and garnish with cilantro and Thai pepper. 

Note: *The Thai pepper is very spicy, add it slowly to your dish. 

Ingredients

Included

2 portions

4 portions

rice noodles

200 gr

400 gr

orange marinated pork

200 gr

400 gr

orange stir fry sauce

1/2 cup

1 cup

broccoli

75 gr

150 gr

carrot

100 gr

200 gr

bok choy

50 gr

100 gr

mushrooms

50 gr

100 gr

cilantro

3 gr

6 gr

Thai chili

1

1

salt*

1/8 tsp

1/4 tsp

vegetable oil*

1/2 tbs

1 tbs

water*

1 liter

2 liter

Health fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BOK CHOY
It is known as a cruciferous vegetable. These types of vegetables are being studied for their anti-inflammatory properties and anti-cancer effects.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served¬† with plum sauce.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 3 and 4.

  • Prepare the stir fry
  • Prepare the garnish, assemble and serve

Wine Pairings

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information