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Mandarin Pork Stir-Fry

This recipe creates a vibrant Mandarin Pork Stir-Fry, combining tender pork loin with a colorful medley of celery, carrots, bell pepper, onion, and kale. It's all tossed in a sweet and savory sauce featuring fresh orange juice, soy sauce, orange marmalade, ginger, honey, sesame oil, and a hint of Sriracha. A quick, flavorful, and balanced main course.
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Course lunch/dinner
Cuisine Chinese
Servings 6 people
Calories 1281.5 kcal

Equipment

  • 1 Wok or Large Skillet Essential for high-heat stir-frying and even cooking.
  • 1 Chef's knife For precise and uniform chopping of pork and vegetables.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 2 Mixing Bowls One for sauce, one for prepped vegetables/pork.
  • 1 Spatula or Stir-Fry Tool For constantly moving ingredients in the wok.

Ingredients
  

Main

  • 1 pound pork loin roast chopped into bite size pieces
  • 2 stalks celery chopped
  • 1 carrot chopped
  • 1 red pepper chopped
  • 1 yellow onion chopped
  • 2 cups chopped kale
  • 2 cloves garlic
  • 1/4 cup fresh squeezed orange juice mandarin orange
  • 1/4 cup soy sauce
  • 2 tablespoons orange marmalade
  • 2 teaspoons minced ginger jarred
  • 2 teaspoons liquid honey
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon hot sauce Sriracha sauce

Instructions
 

  • Prepare all vegetables: chop celery, carrot, red pepper, yellow onion, kale into bite-sized pieces, and mince garlic.
  • Chop pork loin into uniform bite-sized pieces for even cooking.
  • In a small bowl, whisk together the orange juice, soy sauce, orange marmalade, ginger, honey, sesame oil, and hot sauce to create the stir-fry sauce.
  • Heat a wok or large skillet over high heat; add a tablespoon of high-smoke-point oil (like canola or peanut).
  • Add the chopped pork to the hot wok and stir-fry until browned and cooked through. Remove pork and set aside.
  • Add celery, carrots, red pepper, and onion to the wok. Stir-fry for 3-5 minutes until vegetables begin to soften but remain crisp-tender.
  • Add minced garlic and kale to the wok and continue to stir-fry for another 1-2 minutes until the kale wilts slightly.
  • Return the cooked pork to the wok. Pour in the prepared stir-fry sauce.
  • Toss everything together continuously until all ingredients are well coated and the sauce has thickened slightly.
  • Serve the Mandarin Pork Stir-Fry immediately, ideally over steamed rice or noodles.

Notes

Achieve restaurant-quality results by ensuring all ingredients are prepped before you start cooking; stir-fries move quickly. Marinate the pork for at least 15 minutes, or up to an hour, in a tablespoon of soy sauce and a pinch of cornstarch for extra tenderness. Cook the pork in batches if your wok isn't large enough to avoid overcrowding, which steams rather than browns. The key to crisp-tender vegetables is high heat and quick cooking. Adjust the Sriracha to your preferred spice level. Serve immediately over steamed rice or noodles.