Orange pork stir-fry

4 servings

Ingredients

Quantity Ingredient
½ cup Orange juice
2 tablespoons Sesame oil; divided
2 tablespoons Soy sauce
1 Garlic clove; minced
1 tablespoon Sherry
2 teaspoons Minced fresh ginger
1 teaspoon Fresh grated orange peel
¾ pounds Pork tenderloin cut into strips
3 cups Mixed fresh vegetables Choose from the following: green pepper, red pepper, snow peas, carrots, green onions, mushrooms, or onions
1 tablespoon Cornstarch
½ cup Unsalted cashew bits or cashew halves
3 cups Hot cooked rice

Directions

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry, ginger and orange peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Add cashews, cook 1 minute longer. Serve immediately over rice.

*1 pound package frozen stir-fry vegetables, thawed, may be substituted for fresh vegetables, if desired.

Each serving provides: * 463 calories * 40⅕ g. protein * 11⅕ g. fat * 50.7 g. carbohydrate * 4⅘ g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-07-95

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