Orange Pork Stir Fry

Man, between this and my Chinese Chicken and Broccoli I am nailing Chinese food. Or maybe our Chinese take out place is just really bad. Either way, winning. If I could just make egg rolls we would never order takeout again.

Orange Pork Stir Fry
Adapted from Simply Whisked
Serves 4

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 - 1 1/4 pound pork tenderloin, thinly sliced
• 1 head of broccoli, cut into florets (about 2 1/2 cups)
• 1 red bell pepper, thinly sliced
• 1 carrot, thinly sliced

For the sauce:

• 1/2 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup chicken broth (or water if you're out)
• 1 teaspoon sesame oil
• 1 teaspoon orange zest
• 2 tablespoon corn starch

In a large skillet heat oil on medium high. Add the garlic and red peppers. Saute for a minute then add the pork.  Cook until pork is no longer pink, stirring occasionally

Add vegetables to the skillet and cook for another 5 minutes, uncovered.

In a small bowl whisk the sauce ingredients together then pour into the skillet.  Cook and occasionally stir until vegetables reach desired done-ness.

Serve over rice.

Next time: Will this freeze!? bc if I had this ready to nuke at any time I would be SO happy.