Sweet Soy Pork & Blood Orange Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• blood orange
  1 unit
• butter
  2 tbsp
• coleslaw mix
  1 unit
• cooking oil
  2 tbsp
• cornstarch
  2 tbsp
• green bell pepper
  1 unit
• peanuts
  2 tbsp
• ponzu sauce
  3 tbsp
• pork filet
  1 unit
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• scallions
  3 unit
• sweet soy glaze
  3 tbsp
• sweet thai chili sauce
  2 tbsp
• white rice
  1 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   white rice blood orange sweet soy glaze sweet thai chili sauce ponzu sauce rice wine vinegar cooking oil green bell pepper salt black pepper butter pork filet cornstarch coleslaw mix scallions peanuts

   white rice: 1 c, blood orange: 1 unit, sweet soy glaze: 3 tbsp, sweet thai chili sauce: 2 tbsp, ponzu sauce: 3 tbsp, rice wine vinegar: 2 tbsp, cooking oil: 2 tbsp, green bell pepper: 1 unit, salt: 1 tsp, black pepper: 1 tsp, butter: 2 tbsp, pork filet: 1 unit, cornstarch: 2 tbsp, coleslaw mix: 1 unit, scallions: 3 unit, peanuts: 2 tbsp
2. 

   2

   In a small pot , combine white rice, 1¼%cup water, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .
3. 

   3

   Halve blood orange; squeeze juice from one half into a small bowl . Peel remaining orange half; cut into ½-inch pieces.
4. 

   4

   To bowl with orange juice, stir in sweet soy glaze, sweet thai chili sauce, ponzu sauce, and rice wine vinegar. If you like a sweeter sauce, stir in a pinch of sugar.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green bell pepper, salt, and black pepper; cook, stirring occasionally, until slightly tender ⏱️ 2 minutes .
6. 

   6

   Fluff white rice with a fork; stir in 1%tbsp butter until melted.