Orange Honey Glazed Pork Stir-Fry

I had some left over pork chops that I had defrosted but hadn't cooked. I didn't want to re-freeze them since that can lower the quality of the meat, so I knew I needed to use them. Problem is, I only like pork chops about once every four or five months! So, I cut the meat off of the bone and I sliced it really thin to use in this stir-fry.
-Amanda

Orange Honey Glazed Pork Stir-Fry

3-4 pork chops
1 red bell pepper
1/2 yellow squash
1/2 zuchini
1 small head of broccoli
1 small carrot
1 tbsp coconut oil (or vegetable oil)

Sauce:
1 orange (and zest)
1 tbsp corn starch
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp honey
1/2 tbsp finely grated ginger
2 small cloves garlic, grated

Prep vegetables. Cut bell pepper into small slivers. Cut squash, carrot and zucchini in rounds. Cut broccoli in small pieces. Cut pork chop meat off the bones and then slice into thin pieces. Set vegetables and meat aside.

Prepare sauce by whisking the soy sauce, rice wine vinegar and honey into a small bowl. Add finely grated ginger and garlic. (I use a rasp to do this.) Add the zest of the orange to the bowl. Squeeze about half of the orange juice into the bowl. Last add the corn starch and whisk until it dissolves.

Get a big skillet or wok really hot. Add the coconut oil and quickly add the vegetables. Coconut oil has a low burn point so you don't want it to get too hot in an empty skillet. If you use vegetable oil it isn't as risky. Remove vegetables from the skillet when they start to get soft. Add the pork and stir until just still barely raw. Add vegetables back in and the pour the sauce over top. Cook a couple more minutes to make sure pork is cooked through but not over done. Serve over brown rice with orange slices on the side.