Ginger Orange Pork or Chicken Stirfry

My husband and daughter really enjoyed this made-up dish a few weeks back. I promised myself I would post it and of course, am only doing it now. Sorry darling!

I used pork in this recipe because it was ‘porky’ day from our usual meat repertoire of beef, chicken, pork. You can also use this recipe and substitute the protein with chicken breasts (sliced or diced) and/or shrimps/prawns. etc.

Ginger Orange Pork or Chicken Stirfry

Ginger Orange Pork


250g pork (hind tender or tenderloin), sliced thinly

Zest & juice from 1 orange

1 inch of ginger, skinned & sliced into matchstick sizes

2 teaspoon sugar

2 teaspoon corn starch/flour


1 teaspoon rice vinegar

1 teaspoon corn starch/flour


  • Add pork slices with marinade ingredients, toss to coat as evenly as possible. Allow to marinade for 20 minutes
  • Mix the orange juice with the sugar & corn starch/flour.
  • Heat the saucepan and fry the ginger in some oil.
  • Add the pork slices to the pan when you can smell the ginger cooking.
  • When the pork slices start to turn white (cooked fully, please!), add the orange zest and juice mix.
  • Stir to coat the pork slices, turn the heat to a lower heat when the juice starts to bubble.
  • Allow the sauce to thicken before removing from the heat. Do turn the stove off before you plate the dish.
  • Enjoy with white rice or a healthier rice mix.

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