Orange Pork

How It Works
Weekly Menu
Plans
FAQs | Frequently Asked Questions
Our Farms and Local Suppliers
Marketplace
About Us
Contact Us
Log in
Get Started | Sign Up

Log In

Orange Pork with Sugar Snap Peas and Rice

Orange Pork

for

2

4

with Sugar Snap Peas and Rice

Prep Time: 40 mins Calories: (per serving)685

Carbs: 92g Fat: 13g Protein: 36g Sodium: 947mg

Contains Pork

Contains Gluten

Contains Soy

Contains Sesame

Mild Spice

Customer Favorite!
4.1 of 5 stars

Ok folks here's a *nearly* one-pan recipe to add to your Isthmus Eats repertoire! This entrée has an appealing combination of hot and sweet flavors, which is sure to make this bright and citrusy stir fry your new weeknight favorite. You will be amazed at how easy to make, yet flavorful the sauce becomes. The honey will aide in the browning and caramelization of both the pork and the sugar snap peas. And the white rice is the perfect complement to the saucy and tender stir fry.

Enjoy, Wisconsinites!

Read through the entire recipe prior to cooking.

USDA recommends cooking pork* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked pork may increase your risk of foodborne illness.

In Your Bag

Pork Chops

Pork Chops

2

4

White Rice

White Rice

¾ cup

1 ½ cup

Garlic

Garlic

2 cloves

4 cloves

Orange

Orange

1

1

Snap Peas

Snap Peas

8 oz

16 oz

Green Onions

Green Onions

2

4

Soy Sauce

Soy Sauce

2 tbsp

4 tbsp

Hoisin Sauce

Hoisin Sauce

2 tbsp

4 tbsp

Honey

Honey

2 tbsp

4 tbsp

Sesame Oil

Sesame Oil

1 tbsp

2 tbsp

Sesame Seeds

Sesame Seeds

1 tsp

2 tsp

Crushed Red Pepper

Crushed Red Pepper

1 packet

2 packets

You'll Need

Salt

Salt

dash

dash

Pepper

Pepper

dash

dash

Skillet

Skillet

1

1

Saucepan

Saucepan

1

1

Grater

Grater

1

1

1

Cook Rice and Prep Ingredients

Photo based on 2-serving recipe

1

Cook Rice and Prep Ingredients

Fill saucepan with rice and

1 ½ cups

3 cups

water, bring to boil on medium-high heat

When water is boiling, stir, cover, then reduce heat and simmer for 15 minutes

Wash and dry all produce

Zest entire orange, then slice in half and squeeze juice into small bowl

Thinly slice green onions

Mince garlic

Optional:Trim ends of snap peas

2

Prepare Pork

Photo based on 2-serving recipe

2

Prepare Pork

Slice pork chops (or tempeh or chicken breast) into thin strips

3

Make Sauce

Photo based on 2-serving recipe

3

Make Sauce

Whisk orange zest, orange juice, garlic, soy sauce, honey, hoisin sauce, sesame oil, and as much crushed red pepper as desired in small bowl

4

Cook Pork

Photo based on 2-serving recipe

4

Cook Pork

Add half of sauce to

large

skillet, bring to medium-high heat

Add pork/tempeh, toss with sauce

Cook until liquid is mostly evaporated and meat is caramelized, stirring occasionally, ~10-15 minutes

Transfer to plate

5

Cook Sugar Snap Peas

Photo based on 2-serving recipe

5

Cook Sugar Snap Peas

Add snap peas and remaining sauce to now-empty skillet

Cook, covered, over medium heat until snap peas are bright green, 2 minutes

Uncover, continue to cook until sauce thickens and snap peas are tender, 1 minute

6

Finish and Plate

6

Finish and Plate

Add meat back to skillet with snap peas

Toss to combine

Plate rice and orange pork stir fry

Sprinkle with green onions, sesame seeds, and salt and pepper, as desired

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

Follow Us

Contact Us

info@IsthmusEats.com