Usually on Saturday mornings we wake up , have breakfast and get ready for dance class. One of my daughters is in Ballet, one is in Jazz. This is the second week that they have been on “spring break” and I have got to say I am loving the getting up on Saturday morning and not rushing around like a mad person, (and by mad I mean crazy, not angry!). I guess I just could have said crazy. I think next year we will be booking their classes on a weeknight! Anyways, just chillin out , writing you all a blog post. We had this for supper earlier in the week, Stir-fry meals are always one of my favorites!
original recipe from Kraft What’s Cooking Magazine
- 1/4 cup Kraft Signature Mandarin Orange with Sesame dressing
- 2 Tbsp. Hoisin sauce
- 1 1/2 tsp. soy sauce
- 1 tsp. lemon zest
- 1 Tbsp. Oil
- 2 red peppers, cut into bite sized pieces
- 2 jalapeno peppers. seeded and chopped
- 2 cloves garlic , thinly sliced
- 1 piece (1 inch)ginger root, peeled, thinly sliced
- 1 lb. pork tenderloin, cut into bite sized pieces
- cilantro for garnish-optional
1. Mix together the orange dressing, hoisin sauce, soy sauce and lemon, set aside.
2. Heat oil on high heat in a large skillet (or wok). Cook all peppers,garlic and ginger for 30 seconds. Add pork and cook additional 5 minutes or until cooked through.
3. Stir in sauce and bring to a boil. reduce to a simmer and stir often. Top with cilantro.