Cook Time: 30 minutes
Serves: 4
Ingredients
- 1 large egg white
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon cayenne powder
- kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless pork loin cut into 2 inch chunks
- 1 small tin mandarin oranges
- 1/2 cup chicken broth
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon Asian chili sauce
- 3 tablespoons vegetable oil
- 1/2 pound snow peas
- 4 cups cooked white rice
- 2 green onions, white and green parts, thinly sliced on the bias for garnish
- Whisk the egg white, cornstarch, sesame oil, and cayenne pepper in a mixing bowl. Season with 1/2 tsp salt and 1/4 tsp pepper. Add the pork and toss to coat. Set aside.
- In another bowl, drain the juice from the mandarins and add the broth, vinegar, soy sauce, ginger, garlic, and chili sauce. Stir well until.
- Heat vegetable oil in a large skillet or wok at medium high. When the oil is hot, toss in the pork and stir fry until pork is cooked through and is nice and brown and crispy. Reduce heat if the pan becomes too hot.
- Remove the pork to a plate lined with paper towel and add the snow peas to the pan. Pour in the mandarin juice mixture. Simmer until the sauce reduces and thickens (about 7 minutes)
- Add the pork back to the pan tossing to coat in the sauce.
