Monday, June 4, 2012

Sweet Pepper and Pork Stir Fry with Orange Peanut Sauce

A few weeks ago my husband was in the mood for Orange Chicken but I had thawed some pork. I was looking around for something a bit different, threw together a few things and it was fantastic. I didn't take any photos but I decided to immediately write it down for a future blog post. It was so good my husband requested it again so here it is! This made MORE than enough to feed us all with plenty of leftovers, hubby LOVES to take this kind of dish to work for lunch.

2 lbs pork , sliced
1 orange sweet pepper, julienned
1 yellow sweet pepper , julienned
1 cup carrots, julienned
1 good sized head of broccoli, sliced

3/4 cup orange juice concentrate
3/4 cup water
1 chicken bullion cube
1/3 cup peanut butter
2 TB soy sauce(for reduced sodium/gluten free use Bragg's Amino Acid)
red pepper flakes to taste
1 tsp sesame oil

You can marinate the pork if you like, but it is not necessary. This time around I did marinate it with about 2 TB Bragg's Amino Acid and 1/4 cup sweet chili sauce.

In a sauce pan combine sauce ingredients, bring to a boil and reduce heat to a simmer, simmer until thickened and smooth, remove from heat and set aside

In a wok or large pan over medium high heat place pork with 1/2 the Orange sauce, cook pork stirring often until the meat is cooked through.

Add peppers, broccoli and remaining sauce and cook until the veggies are just tender crisp.

Serve over rice or quinoa

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