Mandarin Pork

• 11 ounces Can of Mandarin Oranges
• 1 tablespoon cornstarch
• 2 tablespoons Teriyaki Sauce
• 1 pound boneless pork chops, cut into bite-size pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 red bell pepper, seeded and cut into strips
• 1 small onion, diced
• 1 tablespoon ginger, minced
• 2 cloves of garlic, minced

1. 1. Drain oranges, reserving juice. In a small bowl, stir together the cornstarch, Teriyaki sauce and reserved juice mixture until smooth. Set aside.
2. 2. In a bowl, whisk together the flour and salt; add the pork and toss to coat.
3. 3. In a nonstick skillet, heat oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes; turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate.
4. 4. Add the pepper and onion, and stir-fry until crisp-tender, 3-4 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork and oranges until heated through. Serve with rice.

oranges, cornstarch, teriyaki sauce, pork chops, allpurpose, kosher salt, vegetable oil, red bell pepper, onion, ginger, garlic

Taken from food52.com/recipes/9421-mandarin-pork (may not work)