20-Minute Cranberry Orange Stir Fry + Weekly Menu

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I’ve probably shared before that I have a blog crush on Half Baked Harvest. I go to Tieghan’s blog and just lust over everything she makes and am insanely jealous of her skill when it comes to making food that good, much less look that good. If you haven’t visited her site, be sure you do…it’s all a masterpiece, really.

P.S. Her Instagram is just as lovely – with all food, whereas my Instagram is 60% kids and dogs and 40% food and drink.

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I don’t make too many recipes from Tieghan, even though I’d love to…I simply don’t have the time these days to prepare gourmet meals. And I certainly don’t have the time, energy, or ability to make the meals I prepare so incredibly picture-perfect.

The days of gourmet have been set aside and replaced with survival mode and strong endeavors to get my 2-year-old to eat vegetables.

Let me be clear that I often fail at both.

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When Tieghan posted this recipe, however, the sweet Thai chili sauce in the back of my fridge called out to me. With broccoli that was nearing the end of its too-short lifespan, the halo oranges filling my fruit bowl, and the fresh cranberries that are abundant in the grocery stores, I knew I had to make this recipe.

Oh, plus that whole 20-minute meal thing. Yep. That ALWAYS gets me.

Quick and easy, full of flavor, perfect for the holiday season (but also your waistband), and toddler-approved? Tieghan for the dinner win. Thank you, blog crush.

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5.0 from 2 reviews

20-Minute Cranberry Orange Stir Fry
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Serves: 6 servings
 

Ingredients
  • 2 Tbsp olive oil, divided
  • 1¼ lb fresh pork tenderloin, cut into bite size pieces
  • 1 Tbsp fresh ginger root, minced
  • 2 small bunches broccoli florets, thick stems removed
  • 1¼ cups sweet Thai chili sauce
  • ⅓ cup low-sodium soy sauce
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 cup fresh cranberries
  • 3 clementines, peeled and sectioned
  • handful of fresh cilantro, chopped
  • ½ cup cashews, toasted

Instructions
  1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the pork and cook for 4-5 minutes, stirring once or twice until browned all over; transfer to a plate and set aside.
  2. Return the skillet to the cook top and heat remaining 1 tablespoon oil with the ginger, cooking for 30-60 seconds, or until fragrant. Add the broccoli florets and cook for 5 minutes or until tender.
  3. Add the sweet Thai chili sauce, soy sauce, cinnamon, ginger, and cranberries, along with the cooked pork. Bring the the mix to a boil and cook until thickened and the cranberries burst, about 5-8 minutes.
  4. Remove from the heat and stir in the clementines and cilantro. Top with toasted cashews and serve hot.

Nutrition Information
Serving size: ~1 cup Calories: 378 Fat: 10.8 Carbohydrates: 46 Sugar: 32 Sodium: 948 Fiber: 2.7 Protein: 22.8 Cholesterol: 46

Weekly Menu: November 27th – December 1st

Be well,

sig4