Pork with Kumquats
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
lean, well trimmed of all visible fat, cut into inch cubes |
|
| 2 | tablespoons |
peanut oil
divided use |
|
| 1 | cup |
onions
chopped |
|
| 6 | each |
kumquat
whole, seeds removed, finely chopped |
* |
| ¾ | cup |
water
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
honey
|
|
| 1 | x |
black pepper
freshly grounded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
lean, well trimmed of all visible fat, cut into inch cubes |
|
| 3E+1 | ml |
peanut oil
divided use |
|
| 237 | ml |
onions
chopped |
|
| 6 | each |
kumquat
whole, seeds removed, finely chopped |
* |
| 177 | ml |
water
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
honey
|
|
| 1 | x |
black pepper
freshly grounded |
*
|
Directions
Heat empty wok for a minute or two, add 1 tablespoon of the peanut oil and heat until oil is hot but not smoking.
Add pork and stir-fry until no longer pink, about 3 minutes.
Add remaining tablespoon of peanut oil to wok along with onions; stir-fry 2 minutes, or until onions are softened but not browned.
Meanwhile, combine water, soy sauce and cornstarch; set aside.
Add chopped kumquats to onions, return pork to wok and stir in lemon juice and honey.
Stir in soy sauce mixture and cook over high heat until pork is completely done and sauce is thickened and bubbly, about 3 minutes.
Serve immediately over rice.
