Lisa invented this semi-oriental dish to serve to company back in the old days when we were roommates in Fairlington. The ginger gives it a spicy flavor, but it is really very mild.
It’s a favorite with people like Kent and Terry Bear who are tired of bland food but can’t tolerate pepper.
INGREDIENTS:
1 or 2 pounds of pork loin
1/2 cup wine vinegar
1/2 cup soy sauce
fresh ginger root
1 large can mandarin orange sections
3 tablespoon peanut oil
1 tablespoon cornstarch
PROCEDURE:
- Drain the oranges and reserve the juice. Add the vinegar and soy sauce to the orange juice to form a marinade.
- Cut the pork into 1/2 inch cubes. Peel the ginger root and slice into small slivers.
Put the ginger and the pork in the marinade and allow to sit for at least four hours.
- Drain the pork and ginger, reserving the marinade.
- Heat the peanut oil over medium heat in a large skillet. Add the pork and ginger and stir until done. It will cook very quickly.
- Lower the heat, and add the marinade. Allow the mixture to simmer briefly.
- Mix the cornstarch with a little water and stir until smooth. Add this mixture to the simmering liquid in the skillet, and stir continuously as the sauce thickens.
- Add the mandarin oranges and, stirring very gently so you do not break the oranges,
continue cooking three or four minutes until the oranges are heated through.
- Serve immediately with white rice. Eat with chopsticks.