1. Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
2. Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
3. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
4. Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (43%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 72.8mg||22 %|
|Sodium 78.8mg||3 %|
|Potassium 676.1mg||18 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 6.2g|
|Protein 24.3g||35 %|
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Calories per serving: 232
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