Shredded Orange Pork in Lettuce Cups

1 pound pork tenderloin

3 tablespoons teriyaki sauce

¼

cup orange juice concentrate

1 tablespoon rice vinegar

¼

cup chicken broth

Grated zest of 1 orange

1 tablespoon cornstarch

3 tablespoons peanut oil

2 garlic cloves, chopped

1 teaspoon finely chopped fresh ginger

Salt and freshly ground pepper

1 small head iceberg lettuce, quartered

¼

cup finely chopped peeled cucumber

¼

cup finely chopped red bell pepper

¼

cup chopped scallions, green and white parts

2 tablespoons chopped peanuts

Wrap the tenderloin in plastic wrap and freeze for 20 minutes. With a sharp knife, cut meat into 2-inch slices. Lay each flat on your work surface and cut it into 1/4-inch slices. Stack 2 or 3 slices and cut them into thin strips.

In a small bowl, combine the teriyaki sauce, orange juice concentrate, vinegar, broth, zest, and cornstarch, and set aside (see note).

Set a wok over high heat. Drizzle in 2 tablespoons of the oil. When it is very hot, add the pork and stir-fry until it just loses its pink color, 2 minutes. With slotted spoon, transfer pork to a plate. Add the remaining tablespoon of oil, toss in the garlic and ginger, and stir-fry until they are fragrant, 30 seconds. Stir teriyaki mixture and pour it into the wok. When the sauce bubbles, return the pork and accumulated juices to the wok and stir-fry until the meat is cooked through, 2 to 3 minutes.

For serving now: Lift two or three outer layers from each lettuce wedge, and set one of these lettuce cups on each of four dinner places to use as little bowl. Store the remaining lettuce for another use. Spoon the stir-fried pork into the lettuce cups. Top with the chopped cucumber, red pepper, scallions and peanuts, and serve immediately.

To freeze: Transfer the contents of the wok to a large bowl and cool to room temperature. Spoon the cooled stir-fry and its sauce into one or two resealable 1-quart plastic freezer bags and refrigerate to chill. Freeze the chilled stir-fry flat on wax-paper covered baking sheet.

To defrost and serve: Defrost the stir-fry on plate in refrigerator, 8-12 hours depending on the amount. Reheat it in a saucepan over medium heat, uncovered; take care not to let it boil. Spoon the hot stir-fry into the cups of layered lettuce separated from the wedges, garnish with the chopped vegetables and peanuts, and serve immediately.

Freezer note: If the orange flavor has faded when the stir-fried pork is defrosted, grate on some orange zest after spooning the reheated meat into the lettuce.

Serves four.

Test kitchen note: Trim prep time by use 1/2-1 cup of Ying's Orange Sauce; look for it in the Asian aisle at area grocery stores.

"Cook and Freeze" by Dana Jacobi (2010 Rodale)