Pork and Orange Stir Fry

With Valencia oranges on the menu this week, I turned to a classic - orange stir fry! I actually don't do many stir frys, as my children are usually a little too rowdy at dinnertime for me to be standing around at the stove. I was, at least, able to prep everything beforehand, and with the aid of Yo Gabba Gabba, dinner came together easily!

I love pork with oranges, but chicken, tofu, or beef would work well here, too. I also tossed in some of my leftover citrusy edamame, which added some extra yum. The girls both loved this dinner, though Abby had me separate the components into different piles - heaven forbid foods be mixed together!

Pork and Orange Stir Fry

(I took a picture of everything ready to go... and forgot to take a picture of the final outcome! It looked like a stir fry, no big whoop)

(amounts are approximate... it's a stir fry, you just kind of go with it!)

1 lb pork tenderloin, sliced very thin
2 Tbsp corn starch
1 small onion, chopped
2 cups broccoli florets
2 cups sliced carrots (I used my new crinkle cutter!)
1 orange, supremed (or some canned mandarin oranges)

Sauce:
1 orange, juiced (or 1/2 cup orange juice)
2 Tbsp soy sauce
1 tsp sesame oil
1 tsp honey
1 clove garlic, minced
1/4 tsp ground ginger

Whisk together all of the sauce ingredients. Set aside.

Toss the pork slices in the corn starch to coat. Heat a few tablespoons of oil in a wok or large frying pan. Add the pork slices and the onions and cook, stirring frequently, until the pork is cooked through. Add the broccoli and carrots and cook, stirring, about 5 minutes. Pour the sauce over and cook, stirring, for 2-3 minutes. The sauce should react with the corn starch from the pork and start to bubble and thicken. Gently stir in the oranges. Serve.