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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.5
  • Total Fat: 12.8 g
  • Cholesterol: 112.0 mg
  • Sodium: 118.6 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 45.9 g

View full nutritional breakdown of Schezuan Orange Pork (Low Carb) calories by ingredient
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Schezuan Orange Pork (Low Carb)

Submitted by: NY-BEAN

Introduction

High fiber, high flavor, yum! High fiber, high flavor, yum!
Number of Servings: 4

Ingredients

    1 port tenderloin (approx 1.25 lbs)
    2 T Schezuan Sauce
    1 T Smuckers Low Sugar Orange Marmalade
    1 T fresh ginger, shredded
    1 med onion, sliced
    3 cloves garlic, minced
    1-4 hot red peppers for flavor
    20 Kumquats, halved, pith removed, use skins
    1 medium red pepper, sliced into 1 /2 inch strips
    1 medium yellow pepper, sliced into 1/2 inch strips
    8 oz fresh snow peas
    1 broccoli top, cut into mini trees
    4 baby bok choys, cleaned, separated into individual leaves


Directions

Be sure to prepare everything before starting to cook - you'll need it all at hand for stir frying!

Start w/ pork tenderloin. Cut it across the grain into 1/2 inch thick medallions, flatten the medallion w/the heel of your hand, then cut into 3 strips. Place strips into shallow container.

Shred 1 tablespoon fresh ginger root and add shreds to the pork strips.

Add schezuan sauce and orange marmalade to pork. Mix well, till the sauce and ginger is well distributed and coats all the pork. Let this sit to marinate while you do the rest of the preparation.

Cut bottom off bok choy, separate into leaves and rinse well.
Cut red and yellow pepper into strips
Cut broccoli top into mini trees.
Rinse snow peas.
Put above veggies into a bowl - you'll add these all at once.

Mince garlic,
Cut kumquats in half and remove the bitter pulp - you should have just the skins remaining.
Clean hot red peppers if you're using them.
Put the above ingredients into a small dish

Heat a wok or large pan to very hot.
While it's heating slice the onion.
When it's hot, add 2 T canola or peanut oil and swirl to coat the pan well, including up the sides.

Now get ready for some fast cooking - have all the ingredients w/in reach.

Add the sliced onion. Stir to keep it from burning, but allow it to brown slightly. When browning begins, add garlic, kumquat, pepper. Keep stirring so it doesn't burn but allow it to get a quick sear as well, then turn heat down till oranges and peppers begin to soften.

Now add the pork and allow it to brown, stir, brown more, stir, brown till done.

Last, add all those yummy veggies that you've prepped - stir well, then cover pan for 2-3 minutes until veggies soften.

Done! I like to remove the hot peppers before serving so that someone doesn't set their mouth afire.

Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user NY-BEAN.






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