Ingredients
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1
-
1
-
3
-
1
-
3
-
1 - 2
-
1
-
4 - 6
-
1/4
-
1
-
-
-
-
-
Directions
Chinese-Style Pork, One of my favorite fatty-indulgences to order from Chinese take-out are boneless spare ribs. These usually fatty pieces of meat are drenched in a sweet barbeque sauce, and I thought okay, I HAVE to find a way to eat something like this without all that guilt! Well, here is a pretty satisfying way to do it ;)., One of my favorite fatty-indulgences to order from Chinese take-out are boneless spare ribs. These usually fatty pieces of meat are drenched in a sweet barbeque sauce, and I thought okay, I HAVE to find a way to eat something like this without all that guilt! Well, here is a pretty satisfying way to do it ;).
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Steps
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1
Done
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In a Blender or Food Processor, Combine Chopped Red Bell Pepper, Rice Wine Vinegar, Mandarin Oranges and Mandarin Orange Juice. |
|
2
Done
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Blend Until Liquidy. |
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3
Done
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Add Hoisin Sauce, Soy Sauce, Honey, Hot Sauce, Ginger, Red Pepper Flakes, Garlic Powder, Salt, Pepper, and Sesame Oil; Blend Until Smooth. Set Aside. |
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4
Done
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Cut Porkchops Width-Wise Into Thin Strips (about 1/4" to 1/2" Thick). Cut Any Extra-Lengthy Strips in Half. |
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5
Done
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in a Shallow Pie Plate or Dish, Add the Whole Wheat Flour and Season With Salt and Pepper. |
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6
Done
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Add Sliced Porkchops and Toss to Coat. |
|
7
Done
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in a Large Non-Stick Skillet, Add Canola Oil and Heat on Medium-High Heat. Once Skillet Is Very Hot, Pick Up Sliced Pork, Shaking Off Excess Flour, and Put Into the Pan. Saut For About 1 Minute. |
|
8
Done
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Add the Minced Garlic. |
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9
Done
|
Continue to Saut and Stir Until Pork Is Mostly White With Only Some Pink Left. |
|
10
Done
|
With Still a Little Pink Left in the Meat, Remove Meat and Garlic from Heat to a Plate and Reserve. |
