- 2 tangelos, such as Minneolas or Honeybells
- 3 teaspoons toasted sesame oil, divided
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoon minced fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 red bell peppers, thinly sliced
- 2 stalks celery, thinly sliced
- 2 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
- Serving: Per serving
- Calories: 226
- Carbohydrates: 16g
- Fat: 8g
- Protein: 25g
- Dietary Fiber: 3g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 63mg
- Potassium: 562mg
- Sodium: 329mg
- Exchanges: 1/2 fruit, 1 vegetable, 3 lean meat
- Carbohydrate Servings: 1