From Our Food and Drink Archives

Szechuan Orange Pork



1 lb (500 g) pork tenderloin
1 egg white
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
1 tbsp (15 mL) soy sauce



¼ cup (60 mL) triple sec
3 tbsp (45 mL) orange juice
2 tbsp (30 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) sugar
1 tsp (5 mL) Asian chili sauce



3 tbsp (45 mL) vegetable oil, divided
2 tbsp (30 mL) julienned orange zest
1 tsp (15 mL) minced garlic
1 tbsp (15 mL) minced ginger
½ sweet green pepper, cubed
½ sweet red pepper, cubed
1 tbsp (15 mL) water
1 tsp (5 mL) cornstarch


  1. Cut pork into ½-inch (1 cm) dice. Place in bowl. Beat egg white with cornstarch, water and soy. Stir into pork.
  2. Stir together Triple Sec, orange juice, hoisin, soy, sugar and chili sauce and set aside.
  3. To finish, heat 2 tbsp (30 mL) oil in a wok over high heat. Drain pork and add to wok. Stir-fry until just pink inside, about 3 minutes. Remove from wok and reserve. Wipe out wok.
  4. Add remaining oil to wok. Stir-fry orange peel for 30 seconds, then add garlic and ginger. Stir together. Add peppers and stir-fry until peppers are browned and softened, about 2 minutes.
  5. Return pork and any juices to wok. Add seasoning sauce and bring to a boil. Stir together water and cornstarch, and drizzle into wok, stirring. Bring to a boil, stirring until sauce thickens. Serve immediately. 
Serves 4