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RECIPES


Orange Pork Stir-fry


Even when summer fades away, summer fruits are here to stay, thanks to cans! Picked and packed at the peak of ripeness, fruit like mandarin oranges, featured in this Orange Pork Stir-Fry recipe, can be enjoyed all year long!

Servings: 4


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Orange Pork Stir-fry

INGREDIENTS

3 (5-ounce) cans canned premium white chicken breast
3 tablespoons vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 garlic cloves, minced
1/4 teaspoon oregano
3 teaspoons ground coriander
1½ teaspoons ground cumin
1 (4.5-ounce) can chopped green chiles
1/2 (14.5-ounce) can chopped tomatoes
1 (7-ounce) can canned salsa verde
2 (15-ounce) cans hominy, drained
2 (14-ounce) cans low-sodium chicken broth
Kosher salt & cracked black pepper

Garnishes (optional)
1 red onion, finely chopped
1 lime, cut into wedges
1/2 cup crema or sour cream
Crushed tortilla chips
1/2 cup fresh cilantro leaves, chopped
thinly sliced radishes
1 avocado, diced

PREPARATION

Cut pork tenderloin into ½-inch-thick rounds, then into ½-inch-wide strips. Place pork tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.

In 12-inch skillet over medium-high heat, heat sesame oil; add ginger. Cook 30 seconds; add pork strips. Stir-fry until pork is lightly browned, about 5 minutes. Add spinach; cook 2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir-fry vegetables, chili sauce, soy sauce; cook over medium heat until mixture is coated and thickens slightly.

Stir in sesame oil and sprinkle with scallions.



Nutrition Information Per Serving:

Calories: 510
Total fat: 22g
Saturated fat: 3.5 g
Cholesterol: 70mg
Sodium: 1590mg
Carbohydrate: 48g
Sugar: 12g
Fiber: 8g
Protein: 32g
Vitamin A: 8%DV*
Vitamin C: 35%DV
Calcium: 6%DV
Iron: 15%DV


*DV=Daily Value
**Nutritionals used tuna packed in water and undrained hominy