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.
- 2 tangelos, such as Minneolas or Honeybells
- 3 teaspoons toasted sesame oil, divided
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 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
- Step 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.
- Step 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.
- Step 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.
- Step 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.
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