Combine juice, pork, water, stir-fry sauce and garlic in large saucepan. Bring to a boil. Reduce heat; cover. Simmer 45 to 60 minutes or until meat is tender. Strain cooking liquid; reserve for sauce. Set meat aside.
Combine sugar and cornstarch in large saucepan. Add vinegar; stir until smooth. Gradually stir in reserved cooking liquid. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Add peppers and onion; simmer 5 minutes. Add meat and tangerine sections to sauce; heat thoroughly. Serve over hot cooked rice.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3104.5mg||107 %|
|Potassium 115.6mg||3 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 30.5g|
|Protein 2.7g||4 %|
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Calories per serving: 145
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