This stir-fry is complex with strips of tangelo zest and bright tangelo juice, a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as minneolas or honeybells.

Servings: 4 servings, about 1 1/4 cups each
Total Time: 45 minutes
Ease of Preparation: Easy
Cuisine: Chinese
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, High Potassium, Heart Healthy, Diabetes Appropriate, Healthy Weight

Ingredients:

2 tangelos, such as minneolas or honeybells

3 teaspoons toasted sesame oil, divided

1 pound pork tenderloin, trimmed of fat, 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

Steps:

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)

Calories - 226
Carbohydrates - 16
Fat - 8
Saturated Fat - 2
Monounsaturated Fat - 3
Protein - 25
Cholesterol - 63
Dietary Fiber - 3
Potassium - 562
Sodium - 329
Nutrition Bonus - Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv)

Related Links:

  • http://www.eatingwell.com/recipes/orange_...
  • http://www.eatingwell.com/recipes/...