You can easily substitute chicken for the pork in this recipe, but remember that pork loin is a lean, nutritious white meat that can really stretch in a dish like this. Serve with some brown rice and a side of steamed broccoli or bok choy, and you’ve got yourself a delicious dish! SERVES 6

What you need: a wok or large heavy fry pan, sharp knife, small food processor or microplane grater


  • one pork loin, trimmed of any fat, cut into 1/2 slices, and then each of those cut into strips

  • 1/2 tsp each salt and pepper

  • peanut, grapeseed or canola oil

  • 2 heaping TB garlic, minced in a food processor or grated with a microplane

  • 3 heaping TB fresh ginger, washed, skin on - chopped in a food processor or grated on a microplane

  • large orange - peel grated, and remaining fruit juiced and set aside

  • 1/3 cup honey

  • 2-4 TB chili (sambal oleek), Sriracha or chili garlic sauce

  • 2 TB rice vinegar


  1. Whisk the honey, reserved orange juice, grated orange rind, chili sauce and rice vinegar together and set aside.

  2. Season the pork strips with salt and pepper. Heat your wok or a large heavy frypan on high.

  3. Pour in 1-2 TB oil, swirl, and when it shimmers, add half the pork to the pan. Let it brown for a minute or two before turning and brown the other side. Remove from the hot pan, add a little more oil if needed, and brown the second batch of meat, remove and set aside.

  4. Turn heat down to medium high and add the garlic and ginger and stir rapidly until fragrant (about a minute). Turn the heat back up to high and add the honey citrus sauce and bring to a boil. Remember to stir frequently.

  5. Add the pork to the pan when the sauce thickens a bit. Stir with tongs until the meat is coated evenly.

  6. Serve immediately over rice or noodles, or refrigerate and eat cold. Adjust seasoning with the vinegar or a little more Sriracha or chili sauce.