"Nextover" Chile-Orange Pork Stir-Fry
A flavorful stir-fry that transforms leftover Chipotle-Orange Pork into a new dish, combining crispy pork with charred green beans and Napa cabbage in a savory-sweet chile-orange sauce.
Ingredients
- •½ cup Slow-Cooker Chipotle-Orange Pork juices
- •¼ cup rice wine vinegar
- •2 Tbsp soy sauce or tamari
- •1 Tbsp ginger
- •¼ cup vegetable oil
- •4 cloves garlic
- •2 cups Slow-Cooker Chipotle-Orange Pork
- •1 lb green beans
- •1 tsp kosher salt
- •½ head Napa cabbage
- •sliced cabbage
Cooking Instructions
- 1.
Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
2 min
- 2.
Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
3 min
- 3.
Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.
10 min
