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Mandarin Stir Fry

A pork and mandarin orange stir-fry that will delight guests.

Photo of Mandarin Stir Fry


4 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
2 teaspoons sesame oil
2-1/2 teaspoons cornstarch
1 lb. boneless pork, cut into thin strips
16.3 oz. (1-3/4 cups) DOLE® Mandarin Oranges, drained
1 tablespoon vegetable oil
8 oz. snow peas
5-1/2 oz. (1 cup) red bell pepper(s), finely chopped
3 DOLE Green Onions, chopped
3 tablespoons chicken broth
1 tablespoon dry sherry
1 teaspoon fresh ginger, minced
1 tablespoon toasted sesame seed


  1. Mix together in non-reactive container 3 tablespoons soy sauce, vinegar, garlic, sesame oil and 1-1/2 teaspoons cornstarch.
  2. Toss pork with marinade, cover; refrigerate 30 minutes.
  3. Heat wok over high heat, add oil and stir-fry pork until done. Remove from pan and reserve.
  4. Heat wok over high heat, add oil and stir-fry 1 cup mandarin oranges, snow peas, red bell pepper and onions for 3 minutes.
  5. Combine broth, sherry, 1 tablespoon soy sauce,  ginger and 1 teaspoon cornstarch.  Add sauce and cooked pork to vegetables in wok.  Stir-fry until sauce thickens.
  6. Sprinkle stir fry with remaining mandarin oranges and sesame seed.
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