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Tangelo Pork Stir-Fry

Tangelo Pork Stir-Fry
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WebMD Recipe from

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.

Prep: 45 minutes | Total Time: 45 minutes
  • 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
  • red bell peppers, thinly sliced
  • 2 stalks
    celery, thinly sliced
  • 2 tablespoons
    reduced-sodium soy sauce
  • 1 tablespoon
    rice vinegar
  • 2 teaspoons
  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.


Nutritional Information

Makes: 4 servings
Serving Size: about 1 1/4 cups each
  • Calories222
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol74 mg
  • Carbohydrates16 g
    • Dietary fiber3 g
  • Protein26 g
  • Sodium346 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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