Pork tenderloin – 1 lb, trimmed, cut into thin strips
2 shallots, medium-sized, sliced thinly
Garlic – 2 cloves, minced
Fresh ginger – 2 tbsps, minced
Red pepper - ¼ tsp, crushed
2 bell peppers, sliced thinly
Celery – 2 stalks, sliced thinly
Reduced sodium soy sauce – 2 tbsps
Rice vinegar – 1 tbsp
Cornstarch – 2 tsps
Zest ½ of one tangelo. Halve and juice both tangelos to make ½ cup juice.
Pre-heat a large skillet or a wok. Add 2 tsps sesame oil, let warm up, then add pork and stir for 3 minutes until almost done. Move pork to a plate; set aside.
Pour the final tsp sesame oil into the skillet. Add shallots, ginger, tangelo zest, crushed pepper, and garlic. Stir for 1 min, add bell pepper and celery slices. Continue stirring until veggies are tender, yet still crisp (two mins). Pour tangelo juice and soy sauce into the stir-fry, let simmer for a minute.
In a cup or a small bowl, whisk rice vinegar with starch swiftly and pour into the stir-fry. Add cooked pork and all the juices from the plate. Stir to heat the pork well through until thick - it usually takes about a min. Serve immediately.