Name: Hoisin Orange Pork on Asian Vegetables
Ingredients: 3/4 pound boneless pork chops, trimmed of fat, cut into very thin strips; 1 tablespoon reduced-sodium soy sauce; 3 tablespoon unsalted, dry-roasted peanuts, toasted and finely chopped; 2 medium carrots, thinly sliced diagonally; 2 cup small broccoli florets; 1 medium onion, cut into 1/4-inch wedges; 1/4 cup water; 1 tablespoon plus 1 teaspoon of canola oil, divided; For the Sauce:; 3 tablespoon hoisin sauce; 2 tablespoon civer vinegar; 1 tablespoon sugar; 2 teaspoon orange zest; 1/4 teaspoon dried red pepper flakes

Hoisin Orange Pork on Asian Vegetables

By: CanolaInfo

Hoisin Orange Pork on Asian Vegetables is a wonderful healthy dish that will leave your family satisfied. Cooked in a flavorful sauce and enjoyed with white rice, this is one of the best easy pork recipes.

Serves4

Ingredients

3/4 pound boneless pork chops, trimmed of fat, cut into very thin strips
1 tablespoon reduced-sodium soy sauce
3 tablespoons unsalted, dry-roasted peanuts, toasted and finely chopped
2 medium carrots, thinly sliced diagonally
2 cups small broccoli florets
1 medium onion, cut into 1/4-inch wedges
1/4 cup water
1 tablespoon plus 1 teaspoon of canola oil, divided
For the Sauce:
3 tablespoons hoisin sauce
2 tablespoons civer vinegar
1 tablespoon sugar
2 teaspoons orange zest
1/4 teaspoon dried red pepper flakes

Instructions

Place pork strips on a dinner plate, spoon 1 Tbsp (15 mL) soy sauce over all, and toss to coat well. Let stand 15 minutes in the refrigerator.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add nuts and cook 2 - 3 minutes or until they begin to brown, stirring frequently. Place on a separate plate and set aside.
Place carrots, broccoli, onion, and water in a microwave-safe shallow pan, such as a glass pie pan, cover, and microwave on high power 2 minutes or until vegetables are just tender crisp. Drain in a colander, shaking off any excess liquid.
Combine sauce ingredients in a small bowl; set aside. Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat lightly, add pork, and cook 3 minutes or until lightly pink in the center and juices run clear, using two utensils to toss easily. Set aside on a seperate plate.
Heat remaining 1 Tbsp canola oil, add vegetables, and cook 4 minutes or until tender crisp and beginning to lightly brown on the edges. Place vegetables on a serving platter.
Add pork and any accumulated juices to skillet, cook 30 seconds to heat thoroughly, and place on top of vegetables on serving platter.
Add sauce to skillet and cook 20-30 seconds to heat, stirring constantly, until reduced slightly. Spoon over pork and sprinkle with nuts. Serve immediately for peak flavors and texture.