Orange Pork Stir-Fry

This stir-fry marries citrus and savory in a way that just works. Pork tenderloin strips marinate in orange juice, soy sauce, sesame oil, fresh ginger, and sherry for an hour, soaking up a sweet-salty-citrusy flavor that intensifies when it hits the hot wok.

The marinade does double duty. After the pork drains, cornstarch gets whisked into the reserved liquid and it becomes the glossy sauce that coats everything at the end. One batch of flavor, two uses.

Stir-fry the pork first until lightly browned, then add the vegetables so they stay crisp-tender. Cashews go in last for just one minute so they warm through without losing their crunch.

Chef Tips

• Cut the pork into thin, uniform strips so they cook evenly in the hot wok. Thick pieces take too long and overcook the outside.
• Get the wok screaming hot before adding the pork. A lukewarm pan steams the meat instead of searing it.
• Don’t add the cornstarch slurry until the vegetables are done. It thickens fast and you need to toss everything quickly.
• Serve immediately. Stir-fries don’t hold well; the vegetables lose their snap within minutes.

Variations

• Use chicken breast strips instead of pork for a lighter version.
• Add fresh broccoli florets and sliced bell peppers as your mixed vegetables for the best color and crunch.
• Swap cashews for roasted peanuts for a more budget-friendly finish.